Yesterday, I shared a yummy recipe for Cinnamon and Sugar Tortilla Chips that I served with Strawberry Salsa.
The thing that I love about the word salsa is that you can basically mix anything with onions and peppers and dice it up fine, serve it with chips and it becomes a salsa.
This salsa is a sweeter variety salsa. However, once you mix in the balsamic and the salt and pepper, you get a little savory with sweet and the flavors just POP in your mouth.
It’s very easy to make and HEALTHY for you, so you won’t feel bad if you eat the whole entire bowl (which me and my daughter did yesterday so it never made it to ladies movie night out last night).
Here’s the recipe! Hope you enjoy.
- 1 pint of strawberries, sliced
- ½ cup green onions, chopped
- 2 tablespoons jalapeno pepper, seeded
- and minced
- 2 tablespoons cilantro, chopped
- 1 teaspoon grated lime zest
- 1 whole lime, juiced
- 2 tablespoons balsamic vinegar
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- Place the strawberries, green onions, jalapeno pepper, cilantro, and lime zest into a mixing bowl. Stir in the lime juice, balsamic vinegar, salt, and pepper to serve.
This recipe is really versatile and can be played with to change the flavors around.
What is your favorite type of salsa?
I am not a veggie fan. It has taken every ounce of my being to get to the point that I can enjoy them without wanting to upchuck everything I’ve eaten — no kidding. Salads I can do, but when it comes to brussel sprouts, cauliflower, and broccoli — well that is a whole other story. That was until I learned how to make Roasted Broccoli. Now I am hooked for life.
This recipe is SO simple and easy. It takes 3 ingredients and I am telling you that if you are not a big fan of veggies, roasting them will definitely get you to the point that you can eat them.
- One large broccoli stalk or pre-cut bagged broccoli
- ½ teaspoon sea salt
- 2 cloves of garlic, minced
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon of olive oil
- Pre-heat the oven to 400 degrees.
- Cut the broccoli into small florets. If you choose to use bagged florets, just cut the large ones down so that all the pieces are around the same size.
- Line a baking sheet with foil and spread the broccoli onto the sheet. Sprinkle with the sea salt, black pepper, and garlic.
- Pour the olive oil over the broccoli and toss the broccoli in the oil, evenly coating it.
- Place the baking sheet into the oven for 10 minutes. Remove from the oven and stir the broccoli around, flipping the pieces over to ensure even browning. Make sure that your garlic is not burning.
- Return the baking sheet to the oven for another 10 minutes.
- Serve with a healthy salad and a right sized portion of protein for a well rounded and healthy meal.
What have you been making that is better for you?
If you look on my blog anytime soon in the potato sides, you will see that I am a potato girl through and through. I love me some potatoes! One of my favorite dishes of all times has always been wedges. I can’t tell you why, but they have just been a favorite of mine since I was a little girl. I always told myself that when I got older and learned how to cook, that Batter Dipped Potato Wedges would definitely be one of the first side dishes I learned to cook.
As you can see, I have definitely learned how to make them! They are really easy and go great with just about any meal you are fixing. I serve mine with sandwiches sometimes, and then other times, my daughter and I will fix some just for a snack.
- 2 pounds of potatoes sliced into wedges
- oil for frying
- 2 cups of all purpose flour
- 1 can evaporated milk
- 2 tablespoons of seasoned salt
- 1 teaspoon salt
- 1 teaspoon pepper
- Take the cut potatoes and fry them for 2 minutes
- Remove from the oil and let them cool.
- Soak the potatoes in the milk.
- While the potatoes are soaking, mix together your flour, salt, pepper, and seasoned salt.
- Shake milk off of potato and then roll them in flour.
- Fry them until brown and crusty.
Speaking of my daughter, she is now the honorary wedge fixer in our home. She has learned how to make them from beginning to end and does a super job at it! I am so proud of her cooking skills.
What is your favorite potato side dish?
Here is another delicious potato recipe straight from my favorite recipe books. I love making this dish because I can just chop the potatoes up and throw them in the oven while I am fixing everything else. When the meat is done, I just take them out and uncover and they are ready to serve.
- 2 pounds of potatoes, chopped
- 2 tablespoons of olive oil
- 2 teaspoons of seasoned salt
- ½ teaspoon of chili powder
- ½ teaspoon pepper
- Preheat oven to 350 degrees.
- Cut the potatoes into 1″ chunks.
- Place the potatoes in a ziplock bag.
- Add the oil and shake potatoes to coat.
- Pour potatoes in an 8×8 pan.
- Sprinkle evenly with seasonings.
- Cover with tin foil and bake for 45 minutes.
These potatoes are so super tender and delicious! Your family will want you to fix these for every meal.
These would definitely go great if you are looking to cut calories out of your meal on fried potatoes. You can put these in it’s place and they would be so much better for you because they are baked — almost steamed in spices that will make your mouth water.
What is your family’s favorite potato dish?
I love potatoes any way you can make them. Fried, baked, mashed — anyway you want to slice it I first had this potato dish for Double Stuffed Potatoes when we went out to eat somewhere. The flavors just melted in my mouth and I knew I would be wanting to come home and recreate this dish.
- 2 large potatoes
- 2 slices of bacon, chopped, cooked, and crumbled
- 2 scallions chopped
- ¼ cup of sour cream
- 1 cup of shredded cheese
- salt and pepper to taste
- Cook the potatoes in a 350 degree oven for 1½ hours or until done. Remove from the oven and allow them to cool.
- While potatoes are cooling, cook bacon in a frying pan.
- Once bacon is almost done cooking, add scallions to the pan. Cook for one minute and then set it aside.
- Take the potatoes and halve them. Scoop out the flesh and place in a bowl.
- Mix in the sour cream, bacon, onion, and cheese. Add salt and pepper. Taste to see if it needs more seasoning.
- Spoon mixture into potato shells.
- Turn the oven broiler on. Brown the potatoes on top and heat through. Serve warm or room temperature.
The mixture in the potato with sour cream, bacon, and cheese make this dish everything that you thought a potato dish should be.
So what is your favorite side dish with the almighty spud?
If you are a Southern girl, then I am sure you have had these delicious fried apples at one point or another. As a little girl, I remember my momma always fixing these apples to go with our meal. Whether we were having fried chicken, porkchops, steak, or whatever kind of meat, fried apples usually was a side dish.
- 8 apples, peeled and sliced
- ¼ cup butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon of nutmeg
- Melt butter in a heavy skilled over medium to low heat.
- Add the apples, sugar, cinnamon, and nutmeg.
- Saute 15-20 minutes or until apples are tender.
There is just something about recreating a recipe you grew up on. It’s like going back to your roots and rediscovering childhood. When I think about fried apples, I think of all the times we sat together at the dinner table talking (or in my dad’s case watching the news), and laughing together.
These fried apples remind me of the happy times in my family. I guess that is why I love them so, plus they taste really good
Recipes are meant to be like that — passed down from generation to generation and enjoyed for years to come.
So what is a recipe that was passed down in your family that you love and can’t live without?
The other night when I fixed a delicious Mexican meal for my family, I was in the mood for some rice. I didn’t want just plain rice — I wanted something that had flavor and I think I discovered it when I found a recipe on Martha Stewart’s website for Cilantro Lime Rice. OH MY GOSH. This stuff is incredibly “smack yo momma in the mouth” good! Two of my favorite flavors, lime and cilantro, combined with rice — I knew it was going to be a win-win recipe.
I will definitely be making this dish again very, very soon! I did make one slight adjustment to Martha’s recipe, simply because I love lime juice. Instead of using 2 tablespoons, I just juiced 2 whole limes and added all of their juice. It gave it a delicious acidity taste like I was hoping for.
- 1 cup long-grain white rice
- Coarse salt
- ½ cup fresh cilantro
- 2 whole limes, juiced
- 1 tablespoon olive oil
- 1 garlic clove
- In a medium saucepan, bring 1½ cups water to a boil. Add rice and ¼ teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
This rice would go good with Mexican, a big old fat steak, or even grilled chicken for that matter.
What have you been fixing in the kitchen lately?Pin It
I did it — I finally did it. I mastered cornbread dressing! I’m so excited! I have been so scared of making cornbread dressing for the simple fact that everyone says it is so temperamental and hard to make. I am here to tell you that it is not as hard as everybody makes it out to be. Old Fashioned Sage Cornbread Dressing can be super easy to make, as long as two key elements are done correctly — enough moisture and the right amount of seasoning.
Moisture: Everyone always complains about dressing being too dry. That may be the case if you don’t use enough broth when making it. Dressing has to be really wet, almost pourable like a liquid when you first put it in the pan. You may think it is too wet, but it will dry out some in the oven, so make sure it is wet.
Seasoning: If you don’t use enough seasoning your dressing will taste B-L-A-N-D so make sure you add enough! My recipe has the perfect amount of seasoning so your dressing will turn out SO very yummy and delicious!
- ⅓ cup butter
- 1 cup chopped celery
- ½ cup chopped onion
- 1 pan of Cornbread
- 4 slices bread, torn into small pieces (2½ cups)
- 2 teaspoons ground sage
- 1 teaspoon of poultry seasoning
- ½ teaspoon pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 2 large eggs, beaten
- 3 eggs hardboiled and chopped
- HEAT oven to 450°F. Coat 13 x 9-inch baking dish or pan with no-stick cooking spray.
- MELT butter in medium skillet over medium-high heat. Add celery and onion. Cook and stir until tender. Combine crumbled cornbread, bread pieces, sage, poultry seasoning, salt, and pepper in large bowl. Stir in broth, beaten eggs and onion mixture. Add chopped hard boiled eggs and then pour into prepared baking dish.
- BAKE 30 minutes or until golden brown.
- (if dressing is still a bit wet to your liking, just bake a few more minutes until it gets to be the likeness you desire)
What is your favorite dressing recipe? I love this one, but I think I still like my Sausage and cornbread dressing I made last year.
What does “Good Nutrition” mean? In general, it means eating an adequate amount of fruits, vegetables, whole grains, proteins and fats each day (and spread throughout the day) to keep your body healthy.
Princella Sweet Potatoes knows all too well about how to get good nutrition in your body!
Only the finest sweet potatoes carry the Princella name. That’s because inside every purple can you’ll find Grade A Fancy sweet potatoes grown in rich Southern soil.
Whether you buy them mashed or cut, Princella Sweet Potatoes are a nutritious side dish or a versatile recipe ingredient.
Princella knows that Thanksgiving is a time when sweet potatoes are used the most, so they have provided a couple of delicious recipes for me to share with you!
Topsy Turvy Sweet Potato Pockets
1 (15 oz) Can Princella or Royal Prince Sweet Potatoes, drained and mashed
1/4 Cup Brown sugar
2/3 Cup Half and Half
1 tsp Cinnamon
1/3 tsp Ginger
1/4 tsp Cloves
1/3 tsp Nutmeg
1 tsp Vanilla
4 oz Cream cheese, room temperature
1/4 Cup Pecans, chopped
1/4 Cup Butter, divided
1/4 Cup Maple syrup
1/3 Cup Brown sugar
Apple Mallow Sweet Potato Bake
1/2 tsp. Cinnamon
2 Apples, sliced
1/3 cup Pecans, chopped
2 15 oz. cans Princella or Sugary Sam Cut Sweet Potatoes, drained
1/4 cup Margarine
2 cups Miniature marshmallows
I have been trying to fix rice like you get in a Mexican restaurant FOREVER — and I finally found the right recipe for it. Marcela from Mexican Made Easy really opened my eyes on how to make your rice fluffy and get it to taste like the delicious rice at my favorite Mexican restaurant.
Now my meal can be complete.
- 1 tablespoon olive oil
- 1 cup long grain white rice
- ½ cup finely chopped white onion
- 1 clove garlic, minced
- 2¼ cups chicken broth
- 3 tablespoons tomato paste
- 1¼ teaspoon kosher salt
- 1 jalapeno, diced
- 1 tablespoon of chopped fresh cilantro
- In a large heavy saucepan, heat the olive oil on medium-high heat. Add the rice, onions and garlic.
- Saute until the rice has an opaque color and is fragrant, about 2 minutes.
- Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly.
- Then add in the jalapeno pepper and cilantro.
- Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes.
- Fluff with a fork and serve immediately.
Rice is an essential side dish when fixing a Mexican meal for your family. If you are really up for a challenge, why not create a Mexican theme night and make it a family fun night?
- Watch a movie like Nacho Libre (one of our favorite movies ever!)
- Make string art
- Do a Mexican hat dance and act silly with your family
- and then serve a delicious Mexican meal to round out the night!
All of these things I have done with my own family — especially when we have studied those countries for school!
What is your favorite Mexican cuisine?
The other night when Kayla and I were planning what to fix for supper, we decided to grab a pineapple from the store and grill it! We had been wanting to try it and had seen it the other day on the Food Network and knew it was something we would be fixing. Grilled pineapple is super easy and SO delicious!
Making grilled pineapple is as super easy as cutting it up and putting it on the grill. No special recipe or sauce. Not sure how to cut a pineapple? Here is a great step by step process that I found on About.com for cutting a pineapple.
Why buy fresh instead of canned?
Fresh pineapple has a much more fresher flavor that the canned stuff. It is sweeter, and just has a taste that canned cannot compare to. It is also cheaper in the long run. A whole pineapple will yield a ton of a fruit and can sometimes be found for .99-$1.89 for a whole pineapple. A small can of diced or rings will run you around the same price. You get triple the fruit for the same price
What does grilled pineapple taste like?
Grilling the pineapple will develop the sugars in the fruit and make it sweeter. After grilling you can drizzle it with honey or cut it up and serve it in a quesadilla (recipe to come).
- 1 whole pineapple
- honey (for drizzling afterwards)
- Using the instructions in this post, peel and cut up your pineapple.
- Slice either in rings for burgers or long slender slices as a side dish.
- Place on the grill and leave until charred grill marks are present and the fruit releases easily.
- Flip to the other side and do the same. Remove to a plate and allow it come to room temperature or serve hot.
Have you seen my recipe yet for Chicken and Gnocchi soup? It tastes JUST LIKE the soup from Olive Garden — no lie. The last few times I made it, I bought store bought gnocchi. However, I recently learned how to make homemade gnocchi. It is SO easy that I will never buy store bought again.
- 3 russet potatoes, washed and dried
- 2 cups all-purpose flour
- 1 tablespoon kosher salt (the coarser the better)
- Preheat oven to 350 degrees Fahrenheit.
- Poke the potatoes lightly with a fork. Place on a rack in the oven and cook until completely tender, about 1 hour.
- Once the potatoes are cool enough to handle, cut them open, scoop out the flesh, and mash with a potato masher. If you have a potato ricer, run the potato mixture through this. If not, you can use a strainer to do the same thing.
- Spread the potato mixture out on a rimmed baking sheet and allow to cool completely This is a very important step so don’t forget it.
- In a mixing bowl, whisk together 1¾ cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to mix it together completely, until the dough pulls away from your hands and feel likes pizza dough. Add flour if necessary to achieve desired consistency.
- Sprinkle some flour on a surface so you can prepare to roll the dough. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each “cigar” into 1-inch pieces.
- To form the gnocchi, dip a fork in flour, then place the tips of the fork on top of a piece of dough. Applying a little bit of pressure, gently roll the gnocchi toward you with the fork, releasing gradually as you roll, until it is completely rolled off the fork prongs. Repeat with each piece of gnocchi, placing it on a floured baking sheet as completed.
- Place a huge pot of water on the stove to boil. While the water is boiling, add enough salt like you were cooking pasta. Drop a handful of the gnocchi into the water and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and add it to your soup!
- If you want to freeze them to use a later time, skip the cooking process and place them on a tray in a single layer. Freeze and then place in a freezer bag and keep for 6 months.
This month for the Improv Cooking Challenge, our goal was to make something using tomatoes and peppers. These two veggies pair so well together that there was a plethora of recipes to choose from. I wanted to make something totally different than I have ever made before, so I settled on this recipe for Orzo with Tomatoes and Peppers from Cook Like a Champion.
Orzo is a small pasta. It is really good and goes well with anything basically. Hope you enjoy this recipe. Be sure to check out all the other recipes in the cooking challenge.
- 3 cups chicken broth
- 3 cups water
- 1 pound orzo pasta
- 2 tablespoons olive oil
- ½ pound of spicy Italian sausage
- 1 garlic clove, minced
- 2 roasted red peppers, cut in ¼-inch strips
- 2 plum tomatoes, chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- ½ cup freshly grated Parmesan
- In a large saucepan, bring the chicken broth and water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes.
- Meanwhile, heat the oil in a large skillet set over medium-high heat. Add the sausage and sauté, breaking up any large pieces, until cooked through, about 5 minutes.
- Add the garlic and continue cooking an additional minute.
- Add the peppers, tomatoes and red pepper flakes and continue cooking 2 more minutes.
- Drain the pasta, reserving ½ cup of the cooking liquid. Transfer pasta to a large serving bowl, then stir in sausage mixture, 1 tablespoon parsley and salt and pepper to taste.
- Toss to combine, adding the cooking liquid as needed to loosen the pasta. Top with remaining parsley, sprinkle with Parmesan and serve.
What have you been cooking lately?
My mother in law loves to send me recipes in the mail. Every month when she sends her cell phone bill, I can find a clipped recipe tucked away for safe keeping. This month, she sent me one that came out the Taste of Home Magazine I think.
I wasn’t for sure if I was going to like the taste of this salad or not. OH. MY. WORD. It is absolutely delicious!! The crunch of the almonds and sunflower seeds adds a flavor depth that I never thought about before.
If you are looking for a great salad to take with you to a gathering or picnic, make this one! It holds up well for hours and stays crunchy for far longer than most other salads.
- 2 packs of Chicken Flavored Ramen noodles, crushed
- 1 bag of coleslaw mix
- 4 green onions, chopped- whites and greens
- 1 cup of slivered almonds
- 2 cups of sunflower seeds
- ½ cup of canola oil
- ½ cup of sugar
- ⅓ cup of white distilled vinegar
- 2 Ramen Chicken flavored seasoning packs
- In a large bowl, mix together Ramen noodles, coleslaw mix, green onions, and both nuts.
- Make the dressing by mixing together oil, sugar, vinegar, and Ramen seasoning packs.
- Pour dressing over salad and mix thoroughly.
- Serve or place in the refrigerator until needed.
- Refrigerates well for days.
My tomatoes are totally overrun right now. It’s like a nightmare trying to find recipes to use them in. Not only do we eat them for breakfast, but we eat them for dinner, make juice, sauces, salsa, and now I can add this yummy salad to the mix as well!
If you are a fan of avocado, you will definitely want to make this salad. It’s very refreshing and can be whipped up in a snap!
- 4 Large tomatoes, chopped
- 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado
- 1 Red onion, thinly sliced
- ½ cup fresh cilantro chopped
- ⅓ Teaspoon ground black pepper, or to taste
- 1 bottle (8ounces) balsamic vinaigrette salad dressing (or make your own)
- In a large bowl, toss together the tomatoes, avocados cilantro, and red onion. Season with black pepper, and pour salad dressing over the mixture.
- Cover and allow salad to chill for one hour in the refrigerator to blend the flavors together.
Over the past few days, I have been craving salad like CRAZY! I think it has to do with the warmer weather. It seems that when the weather is hot, I want fruits and salads and yummy cold foods.
I decided to try my hand at making a greek salad filled with hearty veggies and black olives. What I made was a HIT! My entire family loved it. Of course, I had help from the International Olive Council . They were the ones that gave me the idea to add some healthy fats to my salads by using olives and olive oil.
Did You Know?
Did you know that by adding olives and olive oil to your diet that you can help prevent diseases and sickness like cancer, diabetes, and also reduce inflammation?
Olive oil, a staple of the Mediterranean diet, contains monounsaturated fat, a healthy fat. While saturated and trans fats increase your risk of heart disease, good fats have a number of health benefits. Olive oil is made from the crushing and pressing of olives. Try substituting olive oil for other fats and oils in your diet to reap the health benefits.
Monounsaturated fat lowers total and low-density lipoprotein — LDL, or “bad” cholesterol — levels in your blood, reducing risk of heart disease. “Extra-virgin” or “virgin” olive oils are the least processed kinds, so they contain the highest levels of polyphenols, an antioxidant that may protect against cardiovascular diseases.Information provided by Livestrong.
I love having a salad spinner now. It makes my lettuce so much more crisper and the dressing emulsifier has recipes on the side. I made the sweet dressing and OH MY WORD it makes the salad taste so much better. If you have never made homemade dressing, YOU are missing out!
- 1 large cucumber, peeled, halved lengthwise, sliced crosswise
- 2 medium tomatoes, cut into wedges
- 1 red onion, halved and sliced
- 1 pint of fresh black olives
- ½ cup crumbled feta cheese
- 6 cups assorted salad greens, washed, dried and chopped or torn
- ¼ cup of olive oil
- 1 tablespoon of soy sauce
- pinch of garlic powder
- ¼ cup of sugar
- ¼ cup of cider vinegar
- Mix all dressing ingredients into a glass jar or emulsifier and mix it up.
- Assemble your salad with each of the salad components and then top with dressing.
There are many times in life when you come across a recipe that becomes like a staple in your home. This recipe is one of those ones that will make you fall in love–all over again!
You know my love for Mexican food so anytime I can find a recipe that involves taco seasoning, ground beef, and doritios–I am so there.
This recipe came to me from one of the ladies at our church. She makes this incredible salad with just a few ingredients, and it is SO filling. I can see this being a main course for someone who is wanting to eat a little lighter. It’s a salad and meal all in one. Did I mention how inexpensive it is to make?
This is an awesome meal that you can have if you are wanting to put a spin on your traditional taco salad.
- 1 lb ground beef
- 1 (1 ½ ounce) package taco seasoning mix
- 1 bag of iceberg salad lettuce
- 1 red onion, diced
- 8 ounces cheddar cheese
- 1 (16 ounce) bottle Sweet Honey Catalina dressing
- 1 (14 ½ ounce) bag Doritos , crushed
- Brown meat with taco seasoning mix, drain grease.
- While meat is browning, chop onion and mix onion, lettuce and shredded cheese.
- Let meat cool a little and then mix with salad lettuce. Cool in the refrigerator. Right before serving, add the dressing, and crushed doritos to lettuce.
Today I am guest posting over at How To Make Quinoa. If you have been wondering about this lovely and mysterious food, hop on over to find out lots of yummy recipes and quinoa facts!
I recently decided to try quinoa for the first time. I will tell you that it is an acquired taste. My first go around with it did not result in happy faces from my family. I served it by itself with just a little salt and butter. It did not go over well.
I really wanted to find a way to incorporate quinoa into our diets because of all the health benefits it has, so I started doing a bit of research on how to add it to foods to hide the taste of it and yet still get the full flavor and vitamins it has to offer. The result? Mexican Quinoa Salad!
Click here to finish reading Mexican Quinoa Salad
If you are looking for a quick, easy to fix meal that is a little healthier than most chili cheese fries, try this on for size!
To make the fries:
Slice up some french fries using your mandolin and then sprinkle them with some olive oil, salt, and pepper. Bake them in a 425 degree oven until they are nice and crispy.
To make the chili:
Brown up 1/2 pound of ground beef. Place in your blender along with one can of Rold Gold Chili Ready Diced Tomatoes. Pulse 2 or 3 times until everything is mixed together. Place back in the frying pan and add 2-3 tablespoons of chili powder, salt, and pepper.
Put the two together and top with cheese!
Take some fries and place on your plate. Top with chili and sprinkle shredded colby jack cheese on top!
If you are like me, I am really kind of tired of eating at this moment in time. I have attended so many functions that involve food over the last few weeks that when I look at food, I’m like — blech
That is why I am SO glad that my daughter has a knack for making delicious salads! The other night she decided to experiment with apples in her salad and came up with this very yummy Crunchy Apple Salad.
I was quite impressed with the end results. The flavors were outstanding and after the first plate full, left me wanting some more.
If you get a chance, you should try making this over the holiday for visitors like me who might be tired of ham and turkey!
- 1 bag of mixed field greens
- 1 cup of croutons
- 1 large tomato, diced
- 1 large granny smith apple, thinly sliced
- 2 tablespoons of Newman's Own Light Cesar Dressing
- Remove salad from bag and wash.
- Spin in a salad spinner to remove water.
- Place salad in bowl and add croutons, tomato, and apple slices.
- Toss with dressing. You can add more if needed.
- Season with salt and pepper to taste.
- Serve alone or as a side to one of your favorite dishes.
Here is a site where you can find information on cooking courses: www.onlinedegreeprogram.org.