Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 

we are focusing on light and fresh dishes for dinner.

I like to add some fruit to my Green Salads,

so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.

Just remember to use moderation...

there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.

I used a package of these walnuts and almonds for our salad on Easter.

It was just the right amount for our small gathering.

Happy Spring!

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad

Fresh Tomatoes, seeded and chopped

Fresh Cucumbers, pared, seeded and sliced

Fresh Basil, roughly chopped

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 tbsp. White Wine Vinegar

1 clove Garlic, minced

Coarse Salt

Freshly Ground Black Pepper

Feta Cheese, crumbled

Pine Nuts, toasted

Fresh garden tomatoes, 

cut in quarters and remove seeds with a spoon.

Chop into bite size pieces.

Fresh garden cucumbers.

Peel, cut lengthwise into quarters. 

Remove seeds by cutting with knife at an angle.

Place tomato and cucumber pieces in a large bowl.

Rough chop the fresh basil and fold in.

Toast the pine nuts in the oven at 350 degrees.

Check frequently.

Shake the dressing ingredients together.

Drizzle over vegetables.

Combine all ingredients and

season with salt and pepper.

Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.

Caesar Salad Dip

 

Caesar Salad Dip

1 pkg. Cream Cheese, softened

1 cup Parmesan Cheese

1/2 cup Caesar Dressing

1 cup Romaine Lettuce

1/2 cup Croutons

Place cream cheese, parmesan cheese, and caesar dressing in mixing bowl.

Beat with electric mixer on medium speed, until well blended.

Spread on bottom of 9-inch pie plate.

Top with romaine lettuce and croutons.

Sprinkle with additional parmesan cheese, if desired.

Serve with crackers or vegetable spears, 

such as celery sticks, baby carrots, or strips of bell peppers.

Watermelon, Orange and Feta Salad Platter

1/4 of a small seedless watermelon

1 large orange

1/2 small red onion

2 ounces feta cheese

1/4 cup fresh parsley leaves

4 tsp. olive oil

Course salt

Freshly ground black pepper

Slice watermelon. Remove the rind and cut into wedges.

Cut the peel and pith from the orange.

With a sharp knife, cut into segments, slicing between the membranes.

Arrange watermelon wedges, orange segments, and onion slices on a serving platter or on individual salad plates.

Sprinkle with crumbled feta cheese and chopped parsley.

Drizzle with olive oil and season with salt and pepper.

Summer Herbed Pasta Salad

Herbed Pasta Salad

Course Salt and Ground Black Pepper

 1 pound Short Pasta such as Rotini

1/3 cup Olive Oil

4 cloves Garlic

1 cup chopped Fresh Basil

1/2 chopped fresh Parsley Leaves

In a large pot of boiling water, 

cook pasta until al dente, 

according to package instructions.

Drain and rinse pasta under cold water,

leave in colander and set aside.

Meanwhile, in small skillet, heat olive oil and garlic over medium heat.

Cook, stirring, until garlic is fragrant and sizzling, about 1 minute.

Remove from heat and let stand until cooled.

Wash herbs and rough chop.

Add herbs to garlic and olive oil.

Pour over pasta and toss.

Cover and refrigerate until ready to serve.

Serve chilled or at room temperature.

Optional:

Feel free to add in any vegetables of your choosing.

Here, I have added black olives, broccoli, and carrots.

As garden produce is now in peak season,

you have many options during the summer.

Tuesday Tip of the Day ~ Gathering Herbs

When your recipe calls for fresh herbs,

take your Berry Bowl out to your garden.

Back in your kitchen, take the Berry Bowl to your sink

and use your sprayer to gently rinse your herbs.

Quick and Convenient.

Here's my Basil and Oregano ready for chopping.