Welcome to the scorching HOT Big Apple! Hot weather can make us appreciate a light salad and watermelon and all sorts of Summery type foods we don’t even look at during cooler months. I LOVE salads, but I am a fan of MORE than just the leafy green variety… Ever have (what I am now calling) a Breakfast Salad? I WAS having smoothies for breakfast for a week or two, so cooling and full of life! But…
I started craving the whole chew-it instead of drink-it thing, and began making different FRUIT SALADS for breakfast, (Breakfast Salad!) with what ever happened to be around. They turner out SO well I thought I’d share (further down I will share LUNCH Salads)! But take a cue from this and mix and match YOUR favorites (or What’s Left in the Kitchen, experiment!) for new great combos!
1 C Blueberries
1/2 Banana Chopped
1-2 Tbps Some kind of Nuts/Seeds
( I have been taste testing Hemp Hearts from Costco so thats what I used!)
I’m calling these Summer Fruit Salads my NEW CEREALS!
And Shreds of Coconut
NO Pic for this one but YUM!!
Chopped 1/2 Banana
1-2 Tbps Some kind of Nuts/Seeds
I loved the contrast of the Apple and Banana, the tart and the mello together. The raisins and seeds gave it some ‘meaty’ quality, I think almonds, walnuts and or chopped dates would have substituted wonderfully. But that’s what I had in the house and it turned out to be a nice way to start the day, light fresh water-full!
We’ll start off with some beautiful Traditional type salads:
Baby Carrots Chopped
Vine Ripened Tomatoes
and Newman’s Dressing
Standard ratio for Vinaigrette is
Oil 3: Vinaigrette 1
you can adjust for tartness and taste but that works pretty well all around. I like to REALLY keep it simple with ingredients.
Oil, Vinegar, Mustard maybe a little Honey or Maple Syrup,
thats about it. I experiment with different kinds of vinegar like Apple Cider and oils like Sesame!
Like I said I enjoy many kinds of salads not just a few lonely pieces of iceburg on a plate, sad little vehicle for LOTS of dressing! With a variety of textures and flavors and sweet and salty ingredients they can really take off flavor wise, with or without dressing. What was left in my kitchen this week and what came out of it?
DICED SUMMER SALAD!
Chopped Grape Tomatoes
Leftover Corn from off The Cob
Just add your favorite dressing, or not! Mine are Newman’s Balsamic, but sometimes instead I will dress a salad with
1T Mayo (Vegan or Real, your pref!) and 1 T Dijon Mustard, Yum!
I was nearing the end of my stay at a hotel and all that I had left in the Kitchen was as you see in this pic:
I think I finished it off with some Honey Mustard Dressing, Yum!
Some other interesting DICED SALAD combos:
Chopped Snow Peas
I call THIS one The TRAIL MIX SALAD (its not pretty but it’s pretty TASTY!):
left over from a Starbucks Trip (but you could add a small bag of nuts from the vending machine instead and it would be cheaper and equally good!). Salty mixed with the sweet raisins :)
Make some leftover steamed veggies exciting again:
by adding a dollop of PESTO!
What do YOU like? Some or ALL of these may not apeal to you but they are meant to inspire to create to experiment with the veggies you are going to buy OR what’s left in YOUR kitchen :) It is Summer and these are SOME of the dishes that make me happy during these hot months. What makes YOU happy?
Explore, Experiment, Educate yourself, get second opinions, Read, Wonder and then decide for yourself! Mwah!