Honey I’m home!!
This recipe is so simple it almost seems funny to call it a recipe. You can really use whatever fruits you love in this recipe but I would try to go for a variety of colors and IN-season fruits… they will taste better AND they are usually cheaper! The color variety just makes it more pleasing to the eye… even my little two year old looks at a colorful fruit salad and says… PRETTY mama!
We definitely eat with our eyes first before we take a bite! In May I will make this with chunks of peaches and whole, fresh blackberries… YUM! I really LOVE the color combination and the flavor of these fruits when they come in season!! Almost like a dessert… Peaches and cream!
I chose pineapple, mango, green grapes, and strawberries for this fruit salad. I’ll be honest, the grapes were not all that great and I should have left them out but I wanted some green so I went for them… should have waited for them to be in season!
Click here for the Recipe and Shopping List!
Yet another recipe of mine made with ingredients I had on hand…
My husband said this is one of his favorite things I’ve made thus far!….
AND this is him eating it RE-heated, 3 hours after it was originally made! I assured him it was even better served hot right out of the oven and with the salad alongside… needless to say… this recipe will DEFINITELY be making an appearance again in the near future at our house!
Here is your RECIPE Feta-Stuffed Chicken with Sun-Dried Tomatoes Recipe and your SHOPPING LIST Feta-Stuffed Chicken with Sun-dried Tomatoes Shopping List!
The official recipe for this “Big Greek Salad” can be found here. I took out a couple of ingredients, added in one, and modified the directions just a touch to tailor it to my family’s tastes.
I served it with Turkey-and-Rice Stuffed Peppers and they were a great match! A delicious, gorgeous meal…
We served these green beans with Blue Cheese Bacon-wrapped Chicken. They required similar ingredients and they paired well together. I was worried it would be too much bacon and blue cheese on the plate at first… but then I realized… the more the merrier, right? Well, I hoped so and it turned out to be a delicious pairing!
The green beans are super simple and super delicious (my favorite combo). Even if you don’t use them as a side for the chicken, you MUST try them!
SIMPLE and SCRUMPTIOUS!
I love when this defines a recipe… it defines this salad.
Start with the Dressing:
Add 1 TBSP apple cider vinegar and 1 tsp dijon mustard to a small bowl. While whisking add your 2 TBSP extra virgin olive oil. Season it with salt and pepper and give it a taste. Add more salt and/or pepper to your liking. That’s it!
Toast the Walnuts:
Put a small skillet over medium-high heat and add the walnuts. Stir them every few seconds (pretty much constantly) for 2 minutes and take them off the heat. Let them cool while you finish the salad.
Slice the Apples:
This is really the most complicated part. No peeling involved… halve a Granny Smith apple, core it, and cut it into matchsticks. I had never done this type of cutting before this recipe but if you follow the simple steps it’s actually pretty easy! After you core an apple half place it cut-side-down with the bottom of the apple pointing your direction. Thinly slice the apple then pile 3-5 slices on top of each other creating a stack (the apples should be lined up when you look at them from above). Hold the stack steady with one hand and make thin slices through all the stacked slices. This will create matchsticks.
Be sure to cut the apples shortly before you serve the salad so that they don’t turn brown.
Toss & Serve the salad:
When you’re ready to serve the salad cut your apples first. Then give your dressing a whisk and toss it with 5 oz of Baby Spinach (about 5 cups lightly packed). Divide the spinach leaves between four plates and then top with the toasted walnuts and the apple slices.
Here’s a slideshow to help you with the process:
Click here for the salad recipe.
We served this with Butternut Squash and Apple Soup. Click here for that post!