Simple Summer Salad

I've been experimenting with some dietary changes 
to ward off chronic fatigue.
Here's a recipe that not only conserves energy
(since it's so easy to make),
but creates a fresh boost of the stuff!
It's also dairy and sugar free, and vegetarian to boot!
I use my go-to honey mustard dressing to add a zing of flavor.
(Recipe can be found by clicking below.)
A gluten-free version could be made
by simply substituting your favorite gluten-free pasta.
Allergy-friendly and delicious?
What could be better on a blazing summer day?

Simple Summer Salad
1 C elbow macaroni
1 carrot, grated
1/2 C garbanzo beans (I used canned)
1/2 C artichoke hearts
handful parsley
salt to taste
1/4 C Jami's honey mustard dressing

Cook pasta according to directions.
Drain pasta and add to a mixing bowl.
Add dressing while pasta is still warm,
that way it soaks into the noodles.
Add remaining ingredients
(at this point, you can add whatever veg or protein you like).
Stir to combine.
Refrigerate 2 hours to allow flavors to meld.
***This dressing is mayo-free,
so it is great for picnics or other outdoor feasts.
Enjoy!

So Long Summer Salad

Although summer's almost over,
this quick side dish is a great way to use up any leftover veggies
or the abundance of summer veg in your freezer.

Boil up some of your favorite pasta.
We had 2 open boxes of pasta, so they were cooked up.
Frozen peas and shredded carrots were added.
Local pickled okra was thrown in to add some zing
(recipe to follow next week).

The dressing consisted of 1/2 C mayo,
1 t honey, 2 T Dijon mustard,
1/2 t salt and 1/4 t black pepper.
A handful of fresh parsley was stirred in.

Choose your favorite protein to make a complete meal:
diced cooked chicken
sliced hard-boiled egg
chopped cooked shrimp
flaked tuna
cooked chickpeas

Enjoy these last few days of summer
with an easy make ahead meal.


The original recipe can be found here.

Jami's Honey Mustard

Salad is a lunchtime mainstay.

Now that I have fresh, organic produce

directly from the farmer,

it's eaten with relish and delight.

A simple vinagrette is all that is needed

to enjoy a healthful and tasty meal.

Increasing my choices is a personal goal.

Getting into a cooking rut is not where I wanna be,

so even a slight change in diet can be rewarding. 

This recipe was acquired at An Oregon Cottage
Jami included several other salad dressing recipes
that I'd like to try.
It was just a bit sweeter than I like,
so I will decrease the honey a smidge next time.
Still, with a minimum of ingredients,
it brings out the flavors in a green salad quite nicely.
It's also great as a sandwich spread
or on chicken or fish. 
Check out her recipes and give one a try!

Honey Mustard Dressing

1/4  C honey (or less)

1/4 C Dijon

1 clove garlic, minced

2 T lemon juice

1/3 C apple cider vinegar

3/4 C olive oil

1/4 t salt (or to taste)

Combine all ingredients except the olive oil and salt 

in a food processor. 

Blend until mixed, about 30 seconds.

With motor running, add the olive oil in a slow stream, 

blending until the dressing is smooth and creamy.

Taste and add salt if desired.

 Makes about 1-1/2 cups
Enjoy!


Like Ranch, but not dairy?
Try this.
Easy Italian dressing
can be found here.

Allergy-Free Lunchbox Love

Carrot Salad

My mom used to make carrot salad alot

when we were little,

especially in the summer

when she didn't want to heat up the kitchen.

This is the most basic carrot salad recipe on the planet.

Okay, maybe not the planet, but,

it's pretty simple.

Carrot Salad

8 carrots, shredded

Dressing:

1/2 C olive oil

1/2 C apple cider vinegar or balsamic

1/4 C water

2-4 T honey

1 t Italian seasonings

1 t salt

1 clove crushed garlic

***Add-in options include sesame or sunflower seeds,

walnuts, raisins, or black olives.

Enjoy!

Dress It Up!

A few weeks ago while grocery shopping,

and noticing how the prices continue to increase,

the decision was made to ramp up

the effort to create homemade staples.

Sometime last year I realized,

I'm turning into my mother.

Every day I eat a salad with lunch,

just as she has done for decades.

Now that my mom is here,

we go through a lot of salad fixins.

Since salad dressing is something we use everyday,

I've been trying to create one that is simple, yet tasty.

I think I've got it.


photo credit

Italian Dressing

1/2 C olive oil

1/2 C apple cider vinegar

1/4 C water

2-4 T honey

1 t Italian seasonings

1 t salt

1 clove crushed garlic

Add all ingredients except the oil to a measuring cup.

Whisk oil into mixture.  You'll see it thicken before your eyes.

This dressing can be used for marinating chicken, fish or veggies

as well as using on your favorite greens.

I keep it at room temperature,

as it is used up pretty darn quick.

I may even make some to give away as gifts!

Enjoy!