Tuesday, June 26, 2012

Salads and other summer?... Meals

Good morning.

First, my logic. I spend about an hour a week extra grocery shopping. It is probably not more than the person that goes to the store 4 times a week, buying one day at a times worth of groceries and running to the store every time they run out of something.
I spend more time shopping, and less time cooking. I can still cook from scratch and get in and out of the kitchen fast.

One of the things I like to do in the summer is to make several salads on the weekend and add an entree with it each day. Things like hamburger, hot dogs , chicken breast BBQ.

The salads that people have come up with are a lot more tasty and give us a lot more variety than those of our mothers.

Caprice salad is easy . When tomatoes are in season and if you have basil in the garden, it can be inexpensive. We get a basil plant from utsalady bay that if you keep in water lasts a really long time.

Field greens with fruit and a fruit vinaigrette .

Pasta salad

Potato salad


Fruit salad

Veggie platter

BALSAMIC GREEN. BEAN SALAD from taste of home

2lbs fresh green beans, trimmed to 1.5 inch pieces
1/4 cup olive oil
3T lemon juice (cheaper in the bottle)
3T balsamic vinegar
1/4 tsp EACH of salt, pepper,garlic powder, ground mustard

1large red onion, chopped
4cups cherry tomatoes, halved
1cup crumbled feta cheese

1) cook beans in water until crisp tender. Drain and ice them. Drain and pat dry.
2) whisk oil and lemon, vinegar, and spices together and pour over beans.
3) stir in onions and refrigerate at least 1hour. Before serving, add tomatoes and cheese.

Thanks for stopping by


1 comment:

  1. Green bean salad serves 16. You may want to make a smaller portion! Lol