I know you have seen this somewhere. Maybe in a magazine or on Pinterest? I have tried it and succeeded.
Just saw that the average American spends $2,000 on eating out at lunch every year. Say what????? Here is a way that I am helping your health and wallet…
Random fridge ingredients that can be used in a salad…dressing on the bottom, heartier ingredients on the bottom and delicate ingredients on the top. Still trying to figure this out. I am doing a different combo each time depending on the ingredients. No mixing until lunchtime! Shake right in the container!
2 containers- Balsamic and Greek Dressing combined…feta, cucumbers, lettuce, tomatoes, strawberries, apple slices, pine nuts, mushrooms.
Category: Salads
Cool Fall Fruits- Pomegranates and Persimmons (plus an easy Balsamic Dressing)
If you ever wondered how you cut and eat a pomegranate, here is a helpful guide for you.
I cut the fruit in half down the middle. Then over a large bowl, I break apart the fruit with my fingers and begin to separate the seeds from the pith. It is actually quite easy and very therapeutic. You will be amazed how many little seeds are in a single fruit. Even Lizzie pitched in. She had a great time!
What is a persimmon? Well, it is an edible fruit that resembles a tomato and has very sweet flesh. I kind of think it tastes like a cross between a peach, apple, and tomato. So yummy! I saw some at the store and picked up a couple. I researched recipes and decided that I wanted to add one of mine to a salad. It was so yummy! I mixed a chopped salad with kale, radicchio, celery, mushrooms, beets, chickpeas, red pepper, and persimmons. I topped it with homemade balsamic dressing (recipe below).
Balsamic Vinaigrette
Ingredients
1/4 cup Balsamic Vinegar
3 cloves crushed,chopped garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup Olive Oil
Directions
In a bowl, whisk together the vinegar, garlic, salt, and pepper until salt is combined. Slowly whisk in the olive oil until well blended. I made mine in a mason jar for easy mixing.
Fridge Raid- Pasta Salad
Evening guys! I was thinking of a way to use up some leftover pasta from the other night. It was plain rotini pasta, so I thought of making a cold pasta salad I could take for lunch tomorrow. I came up with this concoction. It is so pretty that I couldn’t help but take a bite. Delish!
With every fridge/pantry raid- sub in what you have and use your imagination!
Fridge Raid Pasta Salad- This is about 1 large or 2 small servings
rotini pasta
kalamata olives
sun-dried tomatoes
cherry tomatoes sliced in half
blue cheese crumbles
olive oil- 2 tablespoons
I mixed everything all together in a large bowl with a small bit of pepper. The olives are super salty, so no need for salt.
Make It Your Own Boxed Pasta Salad
Hey guys! I hope you all had a great 4th of July celebrations with your friends and family! We all got together with some friends, had a fish fry, kids played together, and had fun with cheap grocery store fireworks as well as a large firework display at a nearby park. Tons of fun! I brought a bottle of wine, a pasta salad, and some dessert. Lots of great food!
I love making pasta salads. They are so easy and fun, because the combinations are endless. Homemade pasta salad is easy, but there are a lot of great boxed mixes out there to have in your pantry for those nights when you need something fast to throw together. Here I took a couple of boxes of Simply Pasta Salad (there are lots of different kinds out there, but I just stuck to the regular Italian flavor) and added in a few fresh ingredients. I added halved cherry tomatoes, fresh cubed mozzarella, and sliced black olives (kalamata).
You could totally add in fresh basil, grilled chicken, shrimp, broccoli, chopped bacon, pesto sauce, etc. Be creative and use what you have already in the fridge! Make extra to have enough leftovers for lunch. This is a great summer meal!
Post Thanksgiving Salad
I think after all the food the last few days, I am going to need to eat a salad everyday this week! I had a great spread with a fabulous 3 day brine turkey I got from Food Network Magazine (Anne Burrell)
It was delicious, and we have gotten a few meals out of it. For now, I am freezing the rest for another time! Now I need to decompress with a bit lighter fare for now. Well at least for this meal! =)
This was a great fall salad. I used some of my cranberry orange sauce,
https://funfoodiefamily.com/2013/11/26/cranberry-orange-sauce-with-white-wine/
apples, cucumbers, leftover deviled eggs (simple recipe- egg yolk mixed with mayo, mustard, and relish topped with paprika), mushrooms, and cheese. Walnuts or sliced almonds would have made it perfect! I topped it with some cherry balsamic dressing 
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I hope you guys had a fabulous Thanksgiving!
Fun Foodie Family 