Guest Post: Summer Salad Ideas for Busy Bees! ~ Diane's Vintage Zest!

Thursday, September 26, 2013

Guest Post: Summer Salad Ideas for Busy Bees!

Sorry with the lateness of this guest post, but I have to say that we can still enjoy these tips now, even though it's technically fall! Personally, my tomato plant is still going strong, and I am still buying super sweet plums from the markets. Perfect for these two recipes! 

Read on for Danielle's great tips!

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Even when you’re on holidays, time can get away from you pretty easily. Before you know it, the shadows are getting long and it’s evening time, and you haven’t made any movements toward dinner. That’s what long days will do to you. So, here are some simple summer salad (great alliteration) ideas that will have you throwing your evening meal together quickly and easily. Healthy, simple, easy meals can also be delivered to your home year-round.


Summer salad with mozzarella and fresh herbs

2 cups of any type of tomatoes, cubed
1 cup green grapes, halved
1/2 cup red onion, thinly sliced
1 cup fresh mozzarella, cubed
1 cup washed and dried basil leaves
2 Tbsp. minced thyme leaves

For the dressing:
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. honey
2 Tbsp. rice wine vinegar
1 tsp. mustard


Just mix the salad ingredients together, whisk the dressing and pour on top. Yum!

Here's another beautiful looking salad!





Here’s a great summer breakfast full of health benefits, tasty and fruity for kids and sophisticated enough for grown-ups.

This recipe is from Food52.

1 cup of groats, soaked over night with a tablespoon of lemon juice and water
2 plums, pitted and chopped
10 pitted cherries
6 dried figs chopped up
2 tablespoons of shelled pistachios
3 Tbsp. of raw almonds
1/2 almond milk

1. Cook the groats in boiling water for twenty minutes and then drain the excess liquid.
2. Stir in figs and almond milk.
3. Top with all the topping.

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I am super pumped to try the breakfast! I am a huge fan of fruity, nutty breakfasts and this one sounds really tasty, healthy, and delicious.

Thanks Danielle!




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