I’ve been on the search for new summer salad ideas—one that is fresh, easy and delicious… and I found it.

I really like this because the dressing is also homemade and contains no sugar. The recipe for this goat cheese, beet and pistachio.

Salad is as follows:

1 cup baby spinach leaves
1 cup arugula
6 oz. goat cheese
4–6 golden beets, cooked, peeled and coarsely chopped
½ cup pistachio nuts, coarsely chopped

Dressing:

4 T. extra virgin olive oil
1 T. white wine vinegar
2 shallots finely chopped
1 T. coarse grain mustard
2 t. kosher salt
2 t. ground black pepper

In a food processor, blend the oil and vinegar; add the mustard, salt and pepper. Add the shallots but do not process. Set aside.

Arrange the spinach leaves and arugula on a large serving platter. Top with beets and goat cheese and drizzle with a little of the dressing. Sprinkle with pistachios and add additional dressing as desired.

Help me in my quest for more great new salads by sharing your favorite salad recipes with me as well. I want to make this a sensational summer salad season.

Maxine Turner is the president of Cuisine Unlimited and contributes monthly blogs about food, catering, trends and more to saltlakemagazine.com.