Summer Cucumber, Tomato and Melon Salad with Goat Cheese
As we move into August, days are really starting to heat up here in Central Florida! Enjoying a refreshing meal can satisfy your pallet and make your lunch time more uplifting. This Mission Inn summer salad, created by our chef Billy Connolly, is light and flavorful with a hint of citrus to delight your senses. Pair it up with our mango smoothie for the perfect mid-summer day break.
Mission Inn Summer Salad
Baby Mixed Greens
Wash and prepare baby greens, slice up melon, wash Cherry Tomatoes
Cut goat cheese into small squares no larger than one inch in size.
After prepping, simply place them in a salad bowl and toss lightly
Top with his Mango Vinaigrette
1 Fresh Mango
½ cup Olive Oil
¼ Cup Apple Cider Vinegar
1 Teaspoon Sugar
Pinch of black pepper
Combined all Ingredients together and blend until smooth. Drizzle over salad ingredients.
Chef Billy’s Mango Smoothie
Fresh Mango (sliced)
Using a blender combined the mango and yogurt at a ratio of 70% mango and 30% yogurt.
Add milk to create a richer consistency; blend until smooth
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