Something about the sweetness of the mango combined with the smooth soft flavor of the cheese and then topped with the tartness of the dressing just creates this explosion of yummy goodness in your belly. (more…)
Posts tagged ‘Salad’
I have always loved homemade salad dressings. There is something about store-bought dressings that just aren’t for me. Not only are store-bought dressings mostly filled with calories, they are also filled with typical flavors. When you make dressings yourself usually they have fresher, lighter flavors. You can also create what the outcome will be. If you like your dressings less sweet, more vinegary or saltastic here is your chance to do so.
I came up with this salad by roaming the food store, which I often do. Walking up and down the aisles of a supermarket or farmers market will give your brain and your belly inspiration. This is why I hate rushing when it’s time for my weekly food shopping. I want to take my time and walk up every aisle and look really hard to find something new and fun. I know people who walk into the supermarket with their list and walk out with everything on it and nothing extra. I am not this person. I don’t have a list the majority of the time. I have the food talk to me and tell me what I should make (trust me I know I sound a little foodcookoo). Sometimes I wish it would tell me to put down the stone ground mustard because you already have three jars at home. (more…)
Whenever I look at watermelon all I can think of is the summer camp I went to when I was a kid. The highlight of the summer was our watermelon seed contest. Each group would have to gather as many seeds from eating watermelon as possible. When it came down to judging, if the head of camp thought you cheated, which happened a lot, usually by putting chunks of watermelon in your cup, he would dump the entire thing over your head. It was a huge mess and enough fun to keep a smile on your face the rest of the day.
Summer and watermelon are just those things that make sense together. Like the phrase two peas in a pod. This is what I think of when it is summer time. What’s summer without a little watermelon in your diet?!
This recipe is great because you can make a lot of it or a little depending on who you have to feed. I made this recipe for a serving for myself. If you want to make it as a large salad then you can triple or quadruple it.
- 2 Cups Cubed Watermelon
- ½ cup Halved Grape or Cherry Tomatoes
- 1 Persian Cucumber
- ½ of an Avocado – Cubed
- 1.2 of a Lemon – Juiced
- 1/2 tsp. Olive Oil
- 1-2 tbsp. Crumbled Feta
- ½ tsp. Chopped Mint
- 4 Basil Leaves – Chopped
- Salt and Pepper to Taste
Combine everything in a bowl. Mix well and eat it right away.
I made this for my lunch today, which in turn made me late for work (which happens more than you would think) but I got carried away deciding what would make this salad better and better. Salads can’t really go wrong. You can make it up as you go and end up with the most delicious lunch or side salad just by using the ingredients you have in your kitchen.
This salad is light and refreshing and perfect for summer. You can make it for yourself or triple the recipe for when you have company.
- 2-3 handfuls of Mixed Greens
- 4-6 Sun Dried Tomatoes sliced thin
- 1-2 Tbsp. Slivered Almonds
- ½ of an Avocado
- 4-5 Strawberries – halved
- 5 Cherry Tomatoes – halved
- 2 Tbsp. crumbled Feta cheese
Combine all ingredients in a bowl and then toss with the dressing (see below)
This is a great recipe for the approaching spring days because of the light fresh crispness of the salad. I love asparagus and have recently tried playing around with it to change up my routine. For some reason I would only make asparagus one way: baked in the oven with lemon olive and salt. When something is that simple and delicious it’s hard for me to change it up. Lately I’ve been seeing a lot of recipes for raw green salads, like asparagus, brussels, and kale. So this is my twist on an asparagus salad.
What I particularly love about this is that it’s such a fun way to present a green. It’s an annoyance to shred the asparagus, so make sure they are on the thicker side, and adds time onto your prep so if you are in a rush don’t make this, save it for a day when you have time.
- 2 bundles of asparagus
- 1 lemon
- 2 tbsp. olive oil
- 1 tsp. red wine vinegar
- 1 packet of sugar – I use equal
- Salt and pepper to taste
Shred the asparagus using a vegetable peeler on a cutting board. Do the best you can, and cut up whatever you have left over. They will be long and thin. Combine all the other ingredients in a bowl and whisk well. Save the outside of the lemon to zest on top of the salad right before serving. Once combined toss in with the shaved asparagus, zest the whole lemon on top and serve right away.