Salad Bowl Shake Up


To go along with my weekly salad ideas, including yesterday’s Broccoli and White Bean Salad, I came across this “Savvy Salad Ideas for Summer” post from the nutritional blog by the Mayo Clinic. It “breaks down” a salad into different components and makes suggestions on how to incorporate each of the following groups: Leafy greens, Carbohydrates and whole grains, Proteins,Vegetables and fruits, Herbs and spices, and extras. 

Your salad bowl is a blank canvas! Use these ideas to create a lunch or dinner that satisfies your hunger AND cravings!

Stuffed Mini Peppers with Fresh Cucumber and Tomato Salsa

Stuffed Mini Peppers with Fresh Cucumber and Tomato Salsa

When a child colors a picture, a rainbow often appears next to the golden sun that shines down upon a grassy field filled with flowers. Since colors are so inciting to little ones in their creative worlds, why not incorporate color into their meal time as well? Here is a simple and colorful side dish that small hands can create and manage easily. There were only a few pepper halves left after dinner, so I saved them for my salad for the next day.

  • 8-10 mini peppers
  • 1/2 cup cucumber, diced
  • 1/2 cup tomatoes, diced
  • 2 teaspoons rice wine vinegar
  • light drizzle of extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon fresh oregano or parsley

Cut tops off peppers, slice in half, and remove ribs and seeds. In a bowl, combine the remaining ingredients and stir. Scoop some of the salsa into each pepper. Refrigerate until ready to serve.


The kids helped with this, so the “stuffing” of the peppers soon became “topping” the peppers!

Plating up Summer Salads – Tomato and Carrot Balsamic Salad

Summer is the best season for the largest variety of fruits and vegetables. This week, I will be posting a fresh and clean salad recipe each day.


1 pint cherry tomatoes, cut in half

2 large carrots, chopped

1/4 cup fresh basil, chopped

1 Tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

Salt and pepper to taste

Combine oil, vinegar, and s&p in a large bowl. Whisk together. Add tomaatoes, carrots, and basil. Gently to stir to evenly coat. Refrigerate until ready to serve.

Tomato and Carrot Balsamic Salad