Spring Salad

 It’s the first day of Spring! Unfortunately it didn’t look like this at all today, but that didn’t stop me from celebrating. I had an overload of leftover produce and what better than to throw it all into a salad! 

This whole weekend has been yucky, cold & gray. I had plans that ended up getting rained out, so today was spent lazying around, watching movies on Netflix and eating fast food. If you have Netflix, I would recommend watching The One I Love (very weird & interesting movie!), and if you’re going to gorge on cheeseburgers & milkshakes for lunch, I recommend having this salad for dinner! 😉

Spring Salad Pint of cherry or grape tomatoes
Half a red pepper
4 green onions
Half a cucumber
2 slices bacon
2 hard boiled eggs
Chopped nuts (pecans & peanuts)
Baby Spring salad mix

Honey Vinaigrette Dressing

Please keep in mind that this salad can be endlessly personalized. The red pepper, green onions, broccoli and bacon were leftovers in my fridge. It all came together quite nicely.  I boiled the eggs in the morning so they could chill before dinner. Cook up the bacon until crispy, slice up your veggies, and whisk together the delicious dressing I got from Martha Stewart. I like to pile up the plates with lettuce, then sprinkle the different ingredients over.  It saves a bowl and makes for a pretty presentation. Spoon over dressing just before serving.
It might not look like Spring yet out there, but that doesn’t mean Spring can’t be found in the kitchen! 



My Favorite Dinner


While there are plenty of unhealthy activities I enjoy (baking–and eating–cupcakes, fried and/or fast foods, drinking too much, soaking up the sun, being lazy…), there are definitely times where a dose of healthful living is necessary. Enter, one of my favorite meals. Not only is it simple, it’s flavorful, refreshing and makes you feel great afterwards. This is one of my go-to dinners when I’ve been behaving badly. 🙂
First, I dice up tomatoes, onions and jalapeños, throw them together in a bowl and squeeze half a lime over it. (The amount is dependent on how many mouths you feed.) Stick it into the fridge to marinate for 20 minutes, an hour, a few days–your choice. When it’s dinner time, put a pot of water on the burner and preheat the oven to the temp needed for your fish. I made tilapia at 425 degrees. Spread a little olive oil onto a rimmed cookie sheet, then lay your fish down and season the way you like. I used butter, white wine, lemon juice with the peels, and my Feisty Fish seasoning. Liquid is important when baking fish to ensure it doesn’t dry out.
When the water is boiling, throw in your rice and cook as directed.
Bake your fish at the time needed (fish varies depending on size and variety), and then create your masterpiece! I lay the rice down in a flat spread, then the fish, and then spoon the salsa mixture on top. Gorgeous and absolutely delicious, it’s a treat every time. 😉


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