Strawberries, blueberries, oranges and peaches. These are the fruits I especially love together in a Summer fruit salad.
Cut your fruit into bite-sized pieces.
In a small bowl whisk together:
1 Tablespoon of lime juice and 1 Tablespoon of lavender honey for every 2 cups of fruit.
Go wild and try different flavors of natural honey. Simple and satisfying. And healthy!
A neat and tasty little side dish that takes only minutes to whip up. I believe I copied the basic recipe from Martha Stewart's Everyday Food Magazine and added the Wishbone dressing. Serves 4.
10.5 oz Cremini or oyster mushrooms, trimmed and halved if large.
2 Tbsp Olive Oil
1 Cup packed fresh spinach, washed and spun dry
1# red new potatoes, washed and quartered
2-3 Tsp Wishbone RedWineVinegar Salad Dressing
Preheat oven to 450 with racks in lower and upper thirds of oven.
Place raw spinach in medium-sized bowl.
On a rimmed baking sheet combine mushrooms with 1 tsp olive oil.
On another baking sheet combine potatoes with 1 Tablespoon Olive Oil. Season both with salt and pepper.
Place potatoes on lower rack and mushrooms on upper rack.
Roast until mushrooms are browned and potatoes are cooked through (about 20 minutes).Tossing once half way through roasting.
Add mushrooms and potatoes to bowl with spinach. Add Red Wine Vinegar Salad Dressing, toss very gently and serve.
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Tabbouleh Salad is a healthy and delicious way to incorporate whole grains into your diet. Bulgar is cooked wheat kernels that have been dried and cracked. Sometimes sold as Cracked Wheat in grocery stores. You may think that the amount of parsley is crazy, but this really the authentic way to make it. Sometimes I leave out the tomatoes because my DH doesn't care for them.
1 Cup of dry Bulgar (cracked wheat)
1-1/2 Cups boiling water
1/4 Cup (good) Olive Oil
1/4 Cup Fresh Lemon Juice
2 Cloves minced garlic
1-1/2 Teaspoons Salt or to taste
Fresh Black Pepper to taste
4 minced Scallions
1 packed Cup Parsley, minced
10-15 Mint Leaves, minced
1 Large or 2 medium Tomatoes, diced (optional)
Place the Bulgar in a medium size bowl and pour the boiling water over it. Cover and set aside for at least 20 minutes. Place in a fine mesh sieve and allow any extra water to drain out.
Add the olive oil, lemon juice, garlic, salt and pepper and mix thoroughly. Cover and allow the flavors to blend in the refrigerator for at least one hour.
30 Minutes before serving add all the other ingredients (scallions, parsley, mint and tomatoes (if using) and combine well. Serve cold.
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