fruit salad

Peaches.  Plums.  Strawberries.  Raspberries.  Blackberries.  Watermelons.  Tomatoes.  Summer fruits.  So delicious and so delicious in salads… and I’m not talking about fruit salads (which are delicious).  I’m talking about savory salads.  That combination of sweet, sour, and salty are HEAVEN.  Here are a couple of my faves this summer which you can make an easy vinagrette to pair with them.  Olive oil, vinegar of your choice OR citrus of your choice, and s&p.  For more flavor, add some herbs like mint, basil, parsley or cilantro.  These are my go to’s for when I want something light and refreshing, especially in this summer heat.

  • Watermelon, Mint, and Feta.  For easy entertaining you could put on skewers and drizzle dressing over the top or make the dressing into a dip.
  • Watermelon, Tomato, Basil, and Feta.  You could also skewer these as well.
  • Tomato, Mozzarella Balls, and Basil.  Again, you could make these into skewers.
  • Peach or melon and prosciutto.
  • Strawberry (or any kind of berry), arugula or spinach, feta, and almonds.

  •  Peach, prosciutto, mint, feta and tomatoes.  PACKED with flavor.

  • Cucumber, tomatoes, and feta.  If you want it more Greek-esq add some red or green bell pepper.
  • Peach and tomato with cilantro.
Last summer,  Emily posted about summer salads with a link from the New York Times of 101 simple salad recipes.  It’s been a go to link since then (even when it’s not summer and I need some quick sides for dinner) and even though they’re REALLY simple you can build on to the recipes (which is what cooking is all about), which are some of the recipes I’ve shared up above.  Of course, you don’t want to muddle with the recipes TOO much because these are supposed to be light refreshing dishes.  They’re not meant to weight you down.

healthy eating

I’m an advocate of trying to eat healthy while having the bad stuff in moderation.  You have to indulge sometimes.  Because I was on the road last week I indulged probably more than I should have.  Had cookies, fried food, etc. more often than I would at home during the weekdays.  The weekends are my indulgent weekend.  Yeah I know that’s call somewhat yo-yo dieting.  But like I said before I have to have fresh fruit and vegetables in the house at all times.  If I don’t I feel so incomplete.

Since I’ve been home, I’ve prepared some semi-vegetarian meals (there may have been bacon or turkey deli slice here or there) for lunch.  They’re so light and I feel good about what I’m eating.

Monday – Cobb Salad – by simplyrecipes.com

I didn’t have blue cheese, nor did I separate the yolk and white of the egg when chopping.  I also didn’t have chicken breast so I didn’t have any of that in my salad.  To add the protein and fiber factor I added some flax seed into my salad.

Tuesday – California Club Sandwich and Yogurt and Sour Cream Ranch Dip

I didn’t take a picture of it.  Super simple sandwich.  Take some whole wheat bread, toast it.  Slice up some tomato and avocado and some colby jack cheese.  On the bread, spread a thin layer of mayo.  Place turkey breast and bacon on top of the bread.  Then pile the tomato, avocado, lettuce and cheese.  Put on other piece of bread on top.  As a side I had vegetables crudites with yogurt ranch dip.  Recipe and picture of yogurt ranch dip are found below.

Wednesday – Greek Salad

I find greek salad super simple.  Lettuce, tomato, cucumber, bell pepper, olives, pine nuts, and feta cheese.  For the dressing, lemon or red wine vinegar, oil, salt, pepper and oregano.  Mix and place on top of salad.  For fiber and protein, I topped with flax seed.  Because I didn’t have some meat and I wanted something a tad more filling I took some pita bread, drizzed it with olive oil, oregano, garlic powder, parmesan cheeze and mozeralla and placed it in the oven for 5 minutes and then broiled it for 2 minutes.  YUMMY and easy.  No picture of the pita side.

Thursday – Italian Veggie Panini and Vegetable Crudites and Yogurt ranch dip

Italian Veggie Panini

Take whole wheat bread and spread some goat cheese.  Pile roasted red peppers, tomatoes, spinach, mozzeralla.  Then sprinkle on some oregano or italian seasoning.  Place other piece of bread on top.  Place on grill (either a Foreman, a sandwich melt thingy, or on a grill pan) for about 6 minutes or until bread is toasted.

Vegetable Crudites and Yogurt-Sour Cream Ranch Dip

Slice some vegetables that you enjoy eating raw.  I enjoy red bell pepper for sweetness, as well as some cucumber for crunch and because I had cherry tomatoes on hand I ate those.  You could enjoy this with some sugar snap peas, celery, and carrots.

I found a ranch seasoning recipe online a couple months that I’ve put together and is sits in my refrigerator in a zip lock until I’m ready to use it.  Because I have so many vegetables on hand and had a sandwich I wanted to up my veggie intake.  I have greek yogurt on hand as well as some sour cream, so I mixed the two together and put a teaspoon of the ranch seasoning I had in the fridge and mixed some more.

Friday – Moroccan Couscous Salad with grilled chicken – by mediterrasiancooking.com

I love making couscous salads.  Depending on my mood, I’ll throw stuff together and just make a vinaigrette for the dressing.  Sometimes I’ll sauté some veggies and nuts and mix with cooked couscous.

For grilled chicken, take lemon juice, olive oil, salt and pepper and mix together.  Marinate with chicken breast for 30 minutes or longer at room temperature.  After 30 minutes, place on grill for 7 minutes.  When done cooking, rest for 5 minutes and then cut into slices.

For breakfast, I’ll usually have some yogurt, fruit and granola or some a grilled peanut butter and banana sandwich.  Like I did today.  DELISH!

Dinner recipes that I made for the week to be posted in a couple days…