Skip to main content

Summer Salad

Needed something to serve along dad's homemade burgers and fries.
I looked up a bunch of sides and viola, this is what I put together and we all liked it!
Easily its own lunch or dinner meal with some crusty bread, perfect for a hot summer day.

Dressing
Whisk together:
2 T olive oil
2 T elderflower syrup (freely substitute any light syrup or jam)
1 T whole grain Dijon mustard
salt and pepper to taste
Set aside until salad is assembled.

Salad
Place in a bowl with room to spare for combining with the dressing:
1 cup cooked lentils or wheat berries or... farro or... (if using precooked, frozen, run under hot water)
4 hard boiled eggs, peeled and sliced
1 cup cherry tomatoes, sliced
1/2 c fresh (or thawed from frozen) corn kernels
1 small zucchini, sliced or 1/4 inch chunks
1/4 red onion, thinly sliced or diced
1/2 c feta cheese, crumbles or 8 oz cut into cubes
1-2 t dill, freshly chopped or dried
1-2 t basil, freshly chopped or dried
Combine gently, pour dressing over all and combine a bit more. Serve or chill and serve.

Next time I think I will add some baby spinach. Basically I think you could add or replace any veg in the mix.

Comments

Post a Comment

Popular posts from this blog

Pueblo Squash

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat to it Cut an acorn or butternut or... squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with , then sprinkle it with brown sugar.   Cover with foil or a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily.  S
Post a Comment
Read more

10-01 Pumpkin Apple Stew

This is SO delicious and definitely gives you the "fall" experience. The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled. It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot. This recipe serves about 5 but is easily doubled for more company. Put your dutch oven or heaviest pot on the stove top to heat up. In a baggie or in a mixing bowl, mix together: 1 1/2 T flour 1 t fennel seeds, crushed 1/2 t salt 1/4 t pepper Then add in 1 lb boneless pork, cubed about 1" or smaller Stir or shake to coat pork well. Drizzle your hot pan with a bit of olive oil Add the coated pork and 1 onion, sliced thinly Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides.
2 comments
Read more

Southwest cornbread - meal or side

 This recipe is adapted from a British cookbook that called it Mexican.  Inspired, yes. Authentic, no.  I liked it for an easy lunch or as a side dish to any southwestern inspired salad. Melt 2 T butter in 8-9" iron skillet Sauté 1/2 chopped onion until just turning clear add 1 chopped green chile of choice/ or 1 small can of chopped Hatch chiles Stir to combine then removed from heat.  Add 14 oz corn kernels or drained can of corn kernels 2 T chopped fresh cilantro (+more for serving) Beat 2 large eggs with  1/2 c sour cream or plain skyr or yogurt Stir gently to combine all - Mix 1 cup of polenta (purchased - if in tube, mash with a fork first- with 2 1/2 t baking powder , then stir into corn mixture Add in 1 1/2 c grated cheese - sharp cheddar, white or orange and season with salt and pepper . Place skillet in 350 degree oven for 30 - 40 minutes. Top with a bit more cheese, cilantro, sour cream and fresh avocado slices to serve.  Serves 4-6 
Post a Comment
Read more