These days, I’m not the only one hesitating to make regular grocery runs. Yet I run out of ‘fresh’ food quickly, and I love salads!
So I came up with this salad, made from 4 cans. It’s delicious, and if you can find low or no sodium veggies, it’s also healthy.
My husband and several of our friends have enjoyed this salad, as have I! It’s pretty easy to make, and totally delicious.
While my toddler (almost 3) doesn’t go in much for salads, she enjoyed the pieces of this separated out on her plate – she had some of the goat cheese, cranberries, kale, and chicken.
Inspired by this Cabbage and Feta Salad, I’ve created my own go-to, easy, delicious salad!
This has become something of a staple for me – I’ll make it for weeks and weeks in a row, sometimes. It’s easy to make, especially if you buy items pre-cut. It’s delicious. It’s (relatively) healthy, and filling if you eat enough of it. I love taking a large container of it into work. It keeps well for about 4-5 days, depending on the cheese.
This salad was inspired by a wonderful Mediterranean sandwich at Potbelly. It does take a bit of time to make, with the roasting part, but it is pretty simple to make. I love bringing it to work for a filling lunch.
After making this for many weeks in a row, I decided I needed to write the recipe down before I forget it.
Another “trying to figure out what do with Fresh Fork food” post! I’m not a very big fan of radishes, but I figured I should find something to do with them. We had a cucumber left over from last week as well, so this recipe seemed perfect.
This is a slightly adapted version of Epicurious’ Cucumber and Radish Salad Recipe. As with most everything I make, I don’t see the need for all of that olive oil which the original recipe calls for. It also calls for more cucumbers than I had available.
Despite not liking radishes on their own at all, I really enjoyed this combination of flavors.
The Fresh Fork Market season has started! That means we’re getting all sorts of delicious, fresh vegetables and cheeses… which also means we have to figure out what to do with them.
An entire cabbage, shredded, is too much for just coleslaw, so I went looking for another dish to make. I came across this recipe for Crispy Black Bean Tacos with Feta Cheese from Epicurious. Since we also had black beans and green onions from Fresh Fork, it seemed like a no-brainer.
I went for a salad rather than a taco since salads are way easier to eat at work. I’m very pleased with how it turned out – not only delicious, but also very filling!
I’ve made two delicious taco salads recently. They were really so different that I should refer to them as two different salads – a baa taco salad (because I had lamb in it – get it?), and a chicken taco salad. But they were similar enough that I think one post will do.
“Baa” Taco Salad
Chicken Taco Salad
Another delicious and simple salad!
The title really says it all. It’s a great combo of crunchy and smooth, sweet and savory.
While I don’t like being a follower, I must admit that I’ve definitely jumped onto the Greek Yogurt bandwagon. I’ve used it in place of sour cream, ranch dressing (with some added spices), and now in place of mayo. I never really liked mayo much to begin with.
This is a very simple salad, but the addition of horseradish really made it excellent.