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Ingredients
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Instructions Arrange the orange slices and strawberry slices in a dish. Drizzle the balsamic glaze over the fruit. Top with chopped mint. Balsamic Glaze
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Tomato & Cucumber Salad
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Ingredients
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Instructions
In a medium bowl, add the oil, lime juice, lime zest, sugar, salt and pepper. Whisk until well blended.
Wash and dry the cucumber. Using a vegetable peeler, peel the cucumber giving it a striped effect. You can also use a fork to give the cucumber smaller lines down the skin. Cut the cucumber in half lengthwise.
Scoop out the seeds. Cut the cucumber in 1/4 inch pieces and add to the bowl of dressing.
Cut the cherry tomatoes in half and add to the bowl.
Chop the red onion small and add it to the bowl with everything else.
Once all the ingredients are in the bowl, toss very well making sure that the cucumber and tomatoes are completely covered in dressing. Add the cilantro and give it another good stir. Put the salad in the refrigerator for at least 1 hour. The longer this salad sits, the better it gets. Enjoy.
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Spinach Salad
This is a throwback recipe. My mother made this for the family when I was growing up. I loved it then and still do now. Using the bacon grease to make the dressing makes it unbelievably delicious. |
Ingredients Dressing |
Instructions
Place the eggs in a pot covered with cold water. When the water comes to a boil, turn off the heat and let them sit in the hot water for 20 minutes. Remove the eggs from the hot water and immediately cool with either ice or cold water. Peel and slice the eggs. Set aside.
Cook the bacon and drain on paper towel. Crumble the bacon and set aside. Reserve 3 tablespoons of the bacon grease.
Wash the baby spinach and remove any large stems. Drain and pat dry thoroughly. Place in a large mixing bowl. Slice the red onion very thin add it to the spinach. Clean the mushrooms and slice. Add the mushrooms to the spinach. Add the sliced eggs and crumbled bacon.
In the same frying pan that you cooked the bacon, add the reserved bacon grease. Over low heat, whisk in the red wine vinegar, sugar and Dijon mustard. Season with salt and pepper. Drizzle the dressing over the spinach and toss to combine. Sprinkle the crumbled blue cheese over the top. Serve immediately.