The days have been getting warmer and warmer now that summer is here and I've been finding it difficult to stay in the kitchen for long periods of time. I don't allow a lot of deep frying in the kitchen, because our whole house smells like fried chicken or fried fish til the next day, so I've been thinking of preparing food that requires minimal or no cooking involved.
Salads are easy to prepare, as well as healthy and satisfying. Just serve this up with some crusty bread and it's a perfect light summer lunch. Good enough, that is, for the two little ladies of the house (that's us)!
200 grams mixed baby greens (I used Sunsweet brand triple washed and ready to serve lettuce.)
1 cup strawberries sliced
1/2 cup of Feta cheese cubed
1/4 cup candied walnuts
Simple Balsamic Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
salt & pepper
Mix balsamic vinegar and honey in a bowl. Slowly add in olive oil and whisk until thoroughly combined. Add salt and freshly cracked pepper to taste.
Toss salad greens with desired amount of dressing. Top with strawberries, feta cheese and walnuts.
If not using the dressing right away, keep refrigerated in a jar or covered bowl, whisking or shaking again before use.
I love the combination of sweet and savory flavors in this salad, as well as the extra crunch from the nuts. Local Baguio strawberries are in season as well as other tropical fruits, so feel free to use your fruit of choice.
School won't be over for another week and I'm hoping we'll have time to eat out in between Bianca's college review classes so I can escape washing dishes and being in the kitchen this summer : )
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