With Memorial Day coming, picnic season is in full swing! I love a refreshing salad that removes the fear of food poison! A salad dressed with a vinaigrette is the perfect recipe!
I’ve been making a fruited green salad for several years from Cooking Light, but in my Taste of Home magazine, I found basically the same recipe, only substituting the blueberries or pears with Watermelon! I was excited to try this. I love the presentation; it’s served on a wedge of watermelon.
Refreshing Watermelon Salad
4 cups cubed watermelon
2 Cups spinach
1/2 Cup red onion, sliced
1/3 Cup Blue cheese
Almonds or cashews
To make the salad, cube up watermelon and add slices of red onion and refrigerate for 30 minutes. At serving time, add chopped greens (I used leaf lettuce). Place the mixture on a wedge of watermelon and top with blue cheese and almonds or cashews.
For the dressing, I used my recipe for another salad I make:
1/2 cup canned whole-berry cranberry sauce
3/4 cup orange juice (about one orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger (I didn’t have this and it was still good)
1/4 teaspoon salt
Mix all ingredients in a small jar. Pour over salad just before serving.
This will be a popular salad at your house this summer while watermelon is in season. We LOVE it!
What is your favorite summer salad recipe?
This is a favorite season of mine – Strawberry Season! I love Strawberries so much and I love to eat them plain, but I also love adding them to savory dishes as well as baked goods. I thought I’d do a round-up of some of my favorite strawberry recipes to give you some ideas as to how to use your freshly picked berries!
Strawberries IN foods… Continue reading “Time for Strawberries!”
I love the blessing of cooking food for other people. When I recently made a meal for a family whom we love, I knew that they were fans (especially one of their daughters) of Ina Garten’s recipes. So I made up a menu of mostly all her recipes and set to work. I made one BIG blunder..,read on to see what I did!
Here’s what I made:
Continue reading “A Few Ina Garten Favorite Recipes”
Tossed salads are good on occasion, but I love a salad that’s full of good things – not just greens, but fruit, nuts, cheeses, and maybe some protein!
At Christmas I made up a salad for a side dish to go with our Christmas dinner. I wanted a green salad with great flavor and some Christmas color. I served the salad before the rest of the meal was set out. My family raved about it. They also said it would make a great entree’. So, last week I decided to repeat that salad and add some roasted chicken to make it a meal. Wow. It was so good!
Here’s how I made it:
Pomegranate seeds (Here’s how to seed a pomegranate)
Gala Apples – diced
Honey Goat Cheese
Diced roasted chicken
Place ingredients in large bowl. Drizzle with dressing just before serving.
Maple Dijon Dressing
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon Maple Syrup (more To Taste)
1 teaspoon Apple Cider Vinegar (more To Taste)
1/4 cup Olive Oil
Salt And Pepper, to taste
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
If you want to make this as a side salad, simply omit the chicken. I found the Honey Goat Cheese at Aldi. If you can’t find it, you could use regular goat cheese or Feta.
I whipped up a batch of Pumpkin Muffins to go with this supper and it made a great winter dinner!
Whether you make it as a side or an entree’, I’ll bet you’ll be like me and will fix it for more than just Christmas!
Refresh the tossed salad!
In case you need a little inspiration for your Thanksgiving celebration, I’m going to share some of my favorite recipes for special holiday meals. That doesn’t mean they’re difficult or fussy, they’re simply delicious!
Continue reading “Thanksgiving Dinner Favorite Recipes”
Meals can get boring if you don’t change things up a bit. I’ve found it’s all about The Sides! If you make your famous meatloaf or pork loin and just add a couple of different sides to along with it, it turns it into a brand new meal!
I love salads of all kinds, and a Spinach Salad is right up there with my favorites! I love this old standard, Continue reading “Spinach Salad With a Twist”
I tried a new recipe this week that I loved for several reasons:
- I love a cold pasta salad in the summertime.
- I served it alongside a BLT and it was a great side dish.
- This would also be a great main dish by adding grilled chicken strips, or even shrimp or crab meat!
- It’s also a great do-ahead dish. I made it the night before and it was so great to have it all ready to pull out and add to a simple summer meal like BLT’s!
Tortellini Caesar Pasta Salad
This recipe was found in a Community Table magazine.
2 (9-oz) packages cheese tortellini
1 head broccoli, cut into small florets
3 ears corn – I used frozen corn kernels – You could use any fresh vegetable – cucumbers, zucchini or squash would all be delicious in this!
1 cup creamy Caesar salad dressing
Juice of 1 lemon
2 carrots, thinly
4 tomatoes, diced
Cook tortellini according to package directions; drain and cool.
Steam broccoli until tender, about 6 minutes; cool.
Cook corn in boiling water, 5 minutes; cool, then slice kernels off cob. I simply ran the frozen kernels under cold water and added it to the salad.
Toss tortellini, broccoli, and corn with dressing, lemon juice, carrots, tomatoes; salt to taste.
If you love pasta, you’ll love this recipe! I hope you’ll add it to your menu, either as a side or a main dish, and do it this summer!!
With love from my country kitchen,