Want a salad that will fill you up?……Well here it is!
Ingredients:
Dressing:
Enjoy your work day a little bit more!
One of my all time favorite salads is this Greek Salad! I think its because I absolutely love olives.
Salad Ingredients:
– 1/2 Cup of Diced Cucumber
– 1/4 Cup of Diced Bell Pepper
– 1 Large Tomato Diced or 2 Campari Tomatoes Diced
– 1/4 Cup Klamata Olives (Pitted) Cut in Half
– 1/4 Cup Crumbled Feta (optional)
Dressing:
– 1 Lemon Squeezed
– 3 Tablespoons of Cold-pressed Olive Oil
– Pinch of Salt and Pepper
– 1/2 Teaspoon of Dried Basil
– 1/2 Teaspoon of Dried Oregano
– 1 Clove of Garlic Finely Chopped
Mix the dressing in a small bowl or salad dressing mixer and pour over salad!
Try to stay cool I know Summer is almost over!
It was such an amazing day at the beach today with my husband. Even though we should be entering Fall we still continue to have Summer weather. And on that note I have a wonderful End of Summer Slaw that can be taken to the beach as part of your picnic or just to have at work for lunch. I got this recipe from my mother-in-law who was visiting us with my father-in-law and sister-in-law for our Wedding this past June. It was so nice having them here with us and show them all that southern California has to offer! Hope you like our slaw and can’t wait to share so many more recipes with you all! The fun is just beginning!!!
First cut and shred all your first ingredients like shown above.
Love using lemons to zest of all of my salads. And Sunflower seeds gives you that additional healthy bonus.
I recommend using a pink himalayan salt, since it is not like table salt and actually has nutritional value. This one is my favorite to use.
Ingredients:
1/2 Cup of Carrots Shredded
1/2 Cup of Red Cabbage sliced thin
1 Green Apple
1/2 Bell Pepper
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Lemon
1/4 Cup of Sunflower Seeds
3 Tablespoons of Olive Oil
2 Tablespoons of Red Wine Vinegar
First slice the bell pepper into thin strands and then cut in half. Then shred the carrots. Then cut apple into quarters by cutting around the core and then thinly slice each quarter. Then cut a quarter of a red cabbage and then start to slice it thinly and then cut into half.
Second put all first step ingredients into a bowl and mix in the rest of the remaining ingredients. Then mix it around and place in a container to store for later (always best after a few hours of being in the fridge)
Enjoy:)
Pumpkin Season is my favorite!!!! I will be roasting my first pumpkin later this week and will have some fun pumpkin recipes to follow!
Love To Taste 