Salad Bowl Shake Up

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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.

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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.

TOMATO AND CARROT BALSAMIC SALAD

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