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
Broccoli
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! 

Love,
Feisty

Ballad of the Chicken Salad

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Summer is here! Okay, maybe it’s still considered Spring, but to me it already feels like the best part of Summer. Sunny days & warm nights are perfect for grilling (even indoors!) but if you don’t want to break out the grill every night, it’s nice to enjoy something that doesn’t require cooking. Enter, the best chicken salad you have ever tasted! Eat it in a pita, eat it on a croissant, scarf down the leftovers straight out of the bowl–however you have it, you will love it. 😀

Super Awesome Chicken Salad

1/2 c. mayonnaise
1/2 c. sour cream
1 T. lemon juice (half a lemon squeeze)
2-3 tsp. cumin
1/2 tsp. Dijon mustard
3 c. cooked cubed chicken
3/4 c. quartered grapes
1/2 c. chopped, roasted walnuts

 
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In a small bowl, blend the first 5 ingredients and set aside. You can use a whisk, I used a fork.

 
20140507-194623.jpgNow, the chicken. I bought a rotisserie chicken both times I made this because
A. It was less expensive than buying two chicken breasts and
B. It’s already cooked! And seasoned! So much easier.
I didn’t measure out the 3 cups of cubed chicken, but a whole rotisserie chicken gives you a lot. It was enough for 4 servings, which is more than enough for me & my babe.

 
20140507-195148.jpgCombine the chicken, grapes and walnuts in a large bowl. Pour dressing over the chicken mixture.

 
20140507-195440.jpgMix well! Add salt and pepper to taste.

I served it with some juicy tomatoes, and I’m sure some lettuce would’ve topped it off as well. So so good!

Love,
Feisty

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