A Twist on Fruit (in) Salad

A fruit salad is a typical side dish at summer get-togethers. It’s also naturally soy-free! However, I happen to loath cantaloupe, honeydew, and most-things-melon. As luck would have it, they are the cheapest of the fruits. Therefore, melon is typically the alpha fruit of the American fruit salad.

Can’t afford a fruit salad sans melon? My remedy: the fruit (in) salad. It’s delicious, cheaper, and still fruity!

 

Ingredients:

Greens (I’m partial to arugula, but anything will do)

Fresh blueberries and strawberries (your local farmers market is a great place to get fresh, organic berries at a reasonable price)

Dried cherries (dried cranberries are generally more affordable and I can hardly tell the difference once they’re mixed in)

(optional) Sliced almonds

(optional) Blue cheese

Italian dressing (Good Seasons’ Zesty Italian packet with balsamic vinegar, olive oil, and water)

Salt & pepper to taste

 

Directions:

Wash the berries and greens.

Slice the strawberries.

Toss all ingredients in a bowl and refrigerate if you’re saving it for later.

Add the dressing when you’re ready to serve! Dressing tip: less is more. With the juice from the strawberries, it can get soggy quickly.

 

Fruit (in) Salad

Fruit (in) Salad

Summer Pasta Salad

Need a side dish to bring to a summer BBQ? This is an easy staple that every cook-out needs to be complete. Warning: you may want to consider doubling the recipe if you’d like to come home with leftovers. It will be a hit!

Ingredients:

Rainbow colored pasta

1 package of pepperonis

1 small carton of cherry tomatoes

2 to 3 bell peppers, vary in colors

1 red onion

frozen peas

frozen chopped brocoli

salad supreme (spice aisle)

Italian dressing (SOY-FREE: Good Seasons’ Zesty Italian packet mixed with extra virgin olive oil, balsamic vinegar, and water)

salt & pepper to taste

Directions:

Boil the pasta. Strain it and run under ice cold water until the pasta is cooled.

Chop all veggies (bite-size). Toss them into a large bowl with the pasta.

Add the salad supreme spice, dressing, and salt & pepper until you like the taste. While my patience is terrible, it’s best to refrigerate it over night and add additional flavorings in the morning if needed.

Welcome, summer!

Welcome, summer!

Perfect Starter Salad

When I was growing up, my mom served a side salad with EVERY dinner. I wish I were motivated to do the same, but I find myself so turned off by the cutting of the vegetables, the mixing of the dressing, etc. It just seems like more work than it’s worth.

However, I have since discovered the easiest and tastiest way to go about it!

Ingredients:

Pre-washed arugula and baby spinach blend

Cherry tomatoes

1 lemon

1 tbsp. extra virgin olive oil

salt & pepper to taste

Directions:

Tear up the spinach and arugula. The kick of the arugula makes up for the lack of veggies.

Halve the cherry tomatoes

Squeeze in the juice of a lemon and the olive oil.

Add some salt & pepper and mix.

Breezy Side Salad!

Breezy Side Salad!