Sweet and Spicy Winter Crunch Salad

Here is my "healthy doesn't have to be boring" entry for Miller's Recipe Contest and I think you're going to love it. I love a dish that offers contrast and this one packs them all in! Tangy and spicy dressing made with honey, orange juice and Miller’s Hot Banana Pepper Sauce for that touch of heat. Apples, fennel, carrots and sunflower seeds for crunch. Canned chickpeas for an easy no cook protein. Dates and dried cranberries for chewy sweetness and fresh mint because I think mint on a savory dish is the most underrated thing in the kitchen.

Sweet and Spicy Winter Crunch Salad 

1 garlic clove

1/3 cup Miller’s Hot Banana Pepper Sauce

2 Tablespoons orange juice 

1 Tablespoon honey

1 Tablespoon olive oil

1 (15.5 ounce) can chickpeas

1 cup fresh fennel, sliced thinly 

1 cup julienned carrot

1 cup julienned green apple 

¼ cup thinly sliced red onion

2 tablespoons thinly sliced fresh mint

2 tablespoons chopped dates

2 tablespoons dried cranberries

2 tablespoons sunflower seeds

In a small food processor puree the garlic, Miller’s Hot Banana Pepper Sauce, orange juice, honey and olive oil until smooth.

Pour the dressing into a large serving bowl and add the chickpeas, fennel, carrot, green apple and red onion. Gently toss so all of the vegetables are coated evenly.

Sprinkle with the mint,  dates, dried cranberries and sunflower seeds and serve.

Serves 2 as a main dish and 4 as a side   

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

Blackened Salmon with Pineapple Mango Salsa Tabouli

My first entry for the "Sam's Fresh Salsa Blogger Contest" is an 8 ingredient, less than 30 minute weeknight hero! Crispy Blackened Salmon is paired with a tropical take on tabouli that is loaded with fresh pineapple, mango and jalapeno for the perfect level of sweet heat.  

 Blackened Salmon with Pineapple Mango Salsa Tabouli

1 cup quick cooking bulgur

1 (12 oz) container Sam’s Fresh Mango Pineapple Salsa

½ cup sliced green onions

2 Tablespoons extra virgin olive oil

¾ teaspoon salt

4 (4 oz) portions Salmon or Steel Head Trout

4 teaspoons Cajun Blackening Seasoning

2 Tablespoons chopped cilantro

Cook the bulgur according to package directions and set aside to cool. 

While bulgur is cooking, drain the salsa, reserving the juice to use later. 

Once the bulgur is cool, stir in the drained Mango Pineapple Salsa, 2 Tablespoons of the reserved juice, green onions, olive oil and salt. Set in the fridge to chill.

Heat a cast iron skillet over high heat until very hot and almost smoking.

Season the fish with the Cajun Blackening Seasoning and sear, skin side up, for 3 minutes. Flip and continue to cook for another 3 minutes, or until the inside is still pink and the outside has a charred crust to it.

To serve divide the chilled Tabouli salad between 4 serving plates, top each plate with the Blackened fish and sprinkle with cilantro. Serve immediately.  

Be sure to follow Sam’s Fresh Salsa here, on Facebook and Instagram

You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

#JustAddSalsa #SamsFreshSalsa #CheckTheLabel #samssalsarecipechallenge #freshnotfake 

Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

My second entry for the Karoun Dairies Blogger Recipe Challenge is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!

 Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

2 Tablespoons canola oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons smoked paprika

1 teaspoon light brown sugar

1 teaspoon cajun seasoning 

¾ teaspoons garlic powder

¾ teaspoons onion powder

½ teaspoon mustard powder

½ teaspoon salt

½ teaspoon white pepper

1 (8 oz) package Gopi Paneer 

2 cups chopped romaine lettuce

2 cups Butter lettuce, torn into bite sized pieces

2 cups finely shredded kale

1 cup thinly shaved fennel

1 cup sliced seedless cucumbers

¼ cup thinly sliced shallot

¼ cup fresh basil leaves, thinly sliced

¼ cup flat leaf Italian parsley leaves

½ teaspoon Cajun seasoning

1/3 cup buttermilk ranch dressing

Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. 

Preheat a grill pan or outdoor grill to high heat. 

Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.

In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.

Italian Grinder Style Wild Rice Salad

Italian Grinder Style Wild Rice Salad – all the flavors of your favorite sub sandwich but leveled up with wild rice to make it filling and healthy! Perfect for summer and easy to make ahead! 

Italian Grinder Style Wild Rice Salad

½ cup bottled Italian vinaigrette

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

1 Tablespoon mayonnaise 

3 Tablespoons chopped pickled banana peppers

¼ cup diced red onion

2 cups cooked wild rice

½ cup diced ham 

½ cup Provolone cheese, cut into small cubes

½ cup diced tomato

4 cups very thinly sliced iceberg lettuce

In a large mixing bowl whisk together the Italian vinaigrette, red pepper flakes, oregano, mayonnaise, banana peppers and red onion. Add the wild rice, ham, cheese, and tomato to the bowl and stir gently to evenly coat. To serve place the lettuce on a large serving platter and pour the wild rice salad in the middle.

 

Chicken Salad Crispy Wonton Cups

Anything bite sized and this cute is always fun to serve to guests. These crispy wonton shells are so easy to make and can be made ahead of time if needed!

Chicken Salad Crispy Wonton Cups

16 wonton wrappers

2 Tablespoons Lucky Foods Seoul Kimchi Mayo

1 Tablespoon honey

1 Tablespoon rice wine vinegar

1 Tablespoon extra-virgin olive oil

2 teaspoons roasted sesame seeds

2 cups romaine lettuce, sliced thinly

1 cup shredded rotisserie chicken, cut into bite sized pieces

Begin by preheating your oven to 350 degrees F.

Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan and bake until the edges of the wontons just start to brown; about 5-8 minutes. Remove pan from the oven and set aside to cool. 

In a medium mixing bowl, whisk together the Lucky Foods Seoul Kimchi Mayo, honey, rice wine vinegar and olive oil until smooth. Add half of the sesame seeds, the lettuce and chicken to the bowl and toss gently to evenly coat in the vinaigrette. 

Spoon a heaping Tablespoon of the salad mixture into each wonton cup. Sprinkle with the remaining sesame seeds and serve immediately.

You can follow Lucky Foods on their website, Facebook and Instagram

#eatluckyfoods #luckyfoodsrecipechallenge

Sam’s Summer Salad with Watermelon Jicama Vinaigrette and Crispy Prosciutto Chips

Texas summers can be absolutely brutal, so when I think of what to cook on hot summer days I want refreshing, cool, light dishes that are packed with flavor but won’t weigh me down.  All the summer produce is highlighted in this one! Juicy peaches, sweet corn, crisp cucumbers and fresh herbs all come together so beautifully when dressed in a Watermelon Jicama Salsa Vinaigrette. I mean, does it get more summer than that?! 

Sam’s Fresh Watermelon Jicama Salsa is my favorite from their line up and really took me by surprise. I was skeptical at first, but it’s completely addictive and unexpected. If you can stop yourself from eating the whole container with chips, I highly recommend this salad! 

Sam’s Summer Salad with Watermelon Jicama Vinaigrette and Crispy Prosciutto Chips

4 slices prosciutto

1 large ear of corn

½ cup Sam’s Fresh Watermelon Jicama Salsa

2 Tablespoons olive oil

4 teaspoons fresh lemon juice

¼ teaspoon salt

8 ounces Persian cucumbers

1 large avocado, diced

20 assorted baby tomatoes

2 small peaches, cut into wedges

4 teaspoons chopped fresh basil

4 teaspoons chopped fresh mint

Pre-heat oven to 350 degrees.

Lay the prosciutto slices on a large, parchment lined cookie sheet. Bake for 10 minutes, or until golden brown. Set aside to cool and crisp up. Once crisp, break into large pieces.

Heat a cast iron skillet over high heat. Once the pan is screaming hot, place the corn in the pan and cook until all sides are charred, about 10 minutes. Set aside to cool. Once the corn has cooled, cut the charred kernels off the cob.

Place the Sam’s Fresh Watermelon Jicama Salsa, olive oil, lemon juice and salt in a small food processor and puree until smooth. Pour the vinaigrette into a large mixing bowl. 

Using a veggie peeler or mandolin, slice the cucumbers into ribbons. 

Add the cucumber ribbons, charred corn, avocado, baby tomatoes, peaches, basil and mint to the vinaigrette and stir gently to combine. Divide the salad between 4 appetizer plates and top with crispy prosciutto pieces. 

Serve immediately. Makes 4 appetizer servings.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette

 This is my entry for the “Make Taste Not Waste Challenge”. Being creative and making something out of what might normally be tossed out is so important in reducing food waste, keeping your grocery budget in check and being environmentally friendly. For this dish, I raided the fridge and found a few left-over take-out egg rolls, the last bit of rotisserie chicken, those cut up veggies that didn’t get finished from a crudite platter and all of those leafy greens that can easily be ignored until they wilt and get tossed. Slice the egg rolls, toast them until crunchy and bake them for crispy croutons, toss together the veggies and chicken in a delicious creamy dressing made with Hellmann’s Cilantro Lime Sauce and dig in!

Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette 

2 egg rolls

3 Tablespoons Hellmann’s Cilantro Lime Sauce

1 Tablespoon rice wine vinegar

1 teaspoon soy sauce

¾ teaspoon sesame oil

1 teaspoon sugar

4 cups leafy greens (I used a mix of leftover romaine, cabbage and baby spinach)

1 cup sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper)

¼ cup sliced green onion

1 cup leftover shredded rotisserie chicken

Preheat oven to 400 degrees and line a small cookie sheet with parchment paper. Slice the egg roll into 1-inch pieces and bake for 10 minutes, or until heated through and crispy.

In a large mixing bowl whisk together the Hellmann’s Cilantro Lime Sauce, rice wine vinegar, soy sauce, sesame oil and sugar until smooth. 

Add the green leafy vegetables (I used a mix of leftover romaine, cabbage and baby spinach), sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper), sliced green onions and the shredded chicken and toss to coat.

Pour the mixture onto a serving plate, top with the crispy egg roll croutons and serve.

#MakeTasteNotWaste #GameDay #ContestEntry #Hellmanns 

Vietnamese Lemongrass Basil Chopped Chicken Salad

This is my final entry for the Kevin’s Natural Foods “Eat Clean. Live Happy. Blogger Recipe Challenge.”. My Vietnamese Lemongrass Basil Chopped Chicken Salad is Paleo, Keto, Gluten, Soy and Dairy Free and is the perfect thing to balance out all those Christmas cookies you might be baking! 

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?! I'm happy to tell you, I was blown away by the flavor of these sauces! 

Vietnamese Lemongrass Basil Chopped Chicken Salad

 1 (7 ounce) packet Kevin's Natural Foods Lemongrass Basil Sauce

2 Tablespoons olive oil

1 Tablespoon apple cider vinegar

1 ½ Tablespoons lime juice

1 Tablespoon coconut aminos

1 teaspoon coconut sugar

1-pound chicken tenders

1 teaspoon salt

2 cups finely shredded cabbage

½ cup matchstick carrots

½ cup seedless cucumber, cut into half moons

¼ cup torn mint leaves

¼ cup torn cilantro leaves

3 green onions, thinly sliced

2 Tablespoons roughly chopped roasted salted peanuts

Place 1 Tablespoon of the Lemongrass Basil Sauce in a small mason jar with a lid. Add the olive oil, apple cider vinegar, lime juice, coconut aminos and coconut sugar to the jar, cover tightly and shake until the dressing is thoroughly mixed. Place in the fridge to chill.

Pour the remining Lemongrass Basil Sauce in a medium mixing bowl and add the chicken and salt, tossing to coat. Cover and place in the fridge for at least 2 hours, or up to overnight.

Pre-heat a grill or grill pan to high heat and oil the grates. Remove the chicken from the marinade and place on the grill. Cook, covered, for 4 minutes per side.  Remove from the grill when the chicken reaches an internal temperature of 165. Cover and set aside to rest for 5 minutes. Using 2 forks, shred the chicken into bite sized pieces.

Place the cabbage, carrots, cucumber, mint, cilantro and green onion in a large mixing bowl and drizzle with the dressing. Toss until all the vegetables are evenly coated. Add the shredded chicken, toss until evenly combined and place on serving plates. Sprinkle with peanuts and serve immediately.

Serves 2.

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

You can follow Kevin's Natural Foods on Facebook, Instagram and Pinterest

Grilled Charcuterie Panzanella Salad

Charcuterie boards are really having a moment right now and I am so here for it! I always, without fail, have a charcuterie board out when entertaining. It's so easy, can be made ahead and has a little something for everyone! Anything goes when I'm putting together a board - clean out your fridge, pantry and veggie drawer! Cheeses, meats, crackers, bread, olives, pickles, veggies, fruit- it's all delicious and really beautiful when placed together making you look impressive with very little work put into it.

When I saw that Stella Rosa wines was hosting a recipe contest looking for grilled dishes to be paired with their wine I knew what I was doing! Grilled Charcuterie Panzanella Salad - it's all of your favorite items from a fabulous charcuterie platter grilled to give it a little extra crisp and smoke and then mixed into this gorgeous salad that pairs perfectly with wine!

If you're not familiar with Panzanella, don't be scared by the name. It's just a traditional Italian salad made with bread, tomatoes and basil. So instead of going the traditional route, I grilled everything and loaded it with all the best from a charcuterie platter! Whether you use it as a side dish, or the main event, I promise you'll love it! Cheers! 

Grilled Charcuterie Panzanella Salad

2 Tablespoons fig preserves

2 Tablespoons sherry vinegar

4 Tablespoons olive oil

6 ounces ciabatta bread

½ cup jarred marinated artichokes, with 1 Tablespoon of the marinade

2 thick slices (3 ounces total) Italian hard salami

1 (6 ounce) ham steak

½ cup mini mozzarella balls

½ cup cubed manchego cheese (or any other sharp firm cheese)

1 cup mixed olives

½ cup cornichon, cut into ¼ inch pieces

4 Tablespoons golden raisins

½ cup multicolored baby tomatoes

3 Tablespoons fresh chopped basil

 

 Heat a grill to high heat.

 Whisk together the fig preserves, sherry vinegar and olive oil in a large mixing bowl.

Brush both sides of the bread slices with the marinade from the artichokes. Place the bread slices on the hot grill for 2 minutes, watching closely to prevent burning. Flip the bread over and allow the other side to toast and get grill marks. Remove from the heat and cut into ¾ inch cubes.

Place the ham and salami on the grill and allow them to cook and get grill marks on both sides, about 5 minutes. Remove from the grill and cut into bite sized pieces.

Add the grilled bread, salami and ham chunks to the vinaigrette and toss to evenly coat. Add the artichokes, mozzarella, manchego, olives, cornichon, golden raisins and tomatoes and stir. Pour the mixture onto a serving tray, sprinkle with basil and serve with lots of wine. Cheers!

 4-6 servings

  

Grilled Steak and Mushroom Salad with Horseradish Ranch

I know that it's October and Fall and pumpkin everything has invaded the grocery store but it's still the temperature of the surface of the sun here in Texas. Cozy stews and Chilis are going to have to wait a while and until Mother Nature gets the memo to match the weather to my calendar I'll be grilling and making dinners that are a little more summery. 

This salad is so hearty yet still light and fresh! Flank steak is such an affordable and easy cut to cook, it stretches to feed a crowd and the leftovers are great in tacos or quesadillas the next day!

The real star of the show today is the Horseradish Ranch dressing though! I am in love and have been making this weekly to top or dip almost everything I can get my hands on in it! Cut up veggies, roasted carrots, boiled shrimp, grilled smoked sausage- I can't get enough!

Grilled Steak and Mushroom Salad with Horseradish Ranch

1 1/2-pound Flank steak

1 1/2 Tablespoons Montreal steak seasoning

1 cup bottled Buttermilk ranch dressing

1/4 cup prepared jarred horseradish

8 ounces button mushrooms, halved

2 Tablespoons balsamic vinegar

1 Tablespoon soy sauce

1/4 teaspoon garlic powder

3 cups mixed salad greens

3 cups chopped romaine lettuce

1 ripe avocado, sliced thinly

Lay the steak in a shallow baking dish and evenly coat with the steak seasoning. Set aside and allow to marinate and come to room temperature for about 1 hour.

While the steak is marinating make the dressing. In a small mixing bowl whisk together the ranch dressing and horseradish. Set aside to chill.

Heat a gas grill to medium high heat and bring the temperature up to 400 degrees.

In a medium mixing bowl stir together the mushrooms, balsamic, soy sauce and garlic powder and set aside. Allow the mushrooms to marinate for 15-20 minutes. Once marinated, thread the mushrooms on metal skewers.

Once the grill is ready, place the steak and mushrooms cut side down on the grill. Cover and cook for 3 minutes. Flip the steak over and continue to cook for another 3 minutes.

Pull the steak and mushrooms off the grill, tent loosely with foil and allow to rest for 5 minutes. Once the steak has rested slice thinly on a bias against the grain.

Place the salad greens and romaine on a large serving platter. Top with the sliced steak, grilled mushrooms and sliced avocado. Drizzle evenly with half of the dressing. Serve with the remaining dressing on the side.

Serves 4

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Corn and Edamame Salad

A few weeks ago I went to the Winery I am a member of for their quarterly pick up party. After seeing the plates of food being served I did not have high hopes of how it would taste. The chicken, sauce and grits looked questionable at best but on the side there was a fresh salad of edamame, corn, red onion and okra that I could not stop eating! It was so simple but really delicious and I haven't been able to get that combo off my mind. Perfect on it's own as a side, added to a pasta or green salad this dish has loads of potential!

I think it earns bonus points for being gluten free, vegetarian and only 6 ingredients!

Corn and Edamame Salad

1 ½ cups edamame

1 ½ cups fire roasted corn and peppers

2 Tablespoons minced shallot

2 Tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

Combine all ingredients together in a medium mixing bowl and stir until well mixed. This salad is equally delicious served at room temperature or made ahead and chilled.

Are you following me on Instagram yet? If not, please do! 

You can find my latest recipe postings and  updates on Beignet and Roux!

Watermelon Wedge Salads with Mint Pesto

 Look how pretty these are! I was trying to think of a way to use up a ton of watermelon and mint that I had and came up with these gorgeous summer wedges!
The mint pesto is so simple to throw together and can absolutely be made in advance and any leftovers are fabulous on grilled fish or chicken.
The salty feta, fresh mint pesto and juicy sweet watermelon is a match made in summer heaven

Watermelon Wedge Salads with Mint Pesto

1 clove garlic

1 cup mint leaves

½ cup parsley leaves

2 Tablespoons red wine vinegar

¼ teaspoon salt

¼ cup olive oil

5 pounds seedless watermelon wedges

1 cup feta cheese crumbles

¼ cup diced red onion

Place the garlic in a small food processor and pulse until well chopped. Add the mint leaves, parsley, red wine vinegar, salt and olive oil and process until smooth. 

Place the watermelon wedges on a large serving platter and sprinkle with the feta cheese and red onion. Drizzle with mint pesto and serve immediately.

Cobb Salad Crostini

Cobb Salad has been around forever and for good reason! It's packed with flavor, fresh and really easy to throw together. This appetizer takes all of the delicious traditional Cobb salad ingredients- bacon, blue cheese, fresh tomato, avocado and a simple vinaigrette and turns it into a gorgeous, fresh but easy appetizer perfect for a summer happy hour!
If you're looking to shave some time off of the prep you can easily make the crostini and vinaigrette ahead of time and then when you're ready to serve all you need to do is toss the chopped salad part together and top the baguette slices!

Cobb Salad Crostini

1 baguette, sliced into ¼ inch thick rounds

6 Tablespoons olive oil

2 Tablespoons dijon mustard

2 Tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 cup cooked bacon, chopped

1 cup diced seeded tomatoes

1 cup diced hard boiled eggs

1 cup romaine lettuce, finely chopped

1 cup cubed avocado

2/3 cup blue cheese crumbles

Pre-heat the oven to 350 degrees.

Place the baguette rounds on a large baking sheet and spray both sides with olive oil cooking spray. Place in the oven for 5 minutes, or until lightly brown. Turn them over and continue to bake, for another 5- 7 minutes, or until toasted and crisp.

While the crostini are baking, whisk together the olive oil, dijon mustard, red wine vinegar, garlic powder, salt and pepper. Gently fold in the chopped bacon, tomatoes, hard boiled eggs, romaine lettuce, and avocado until evenly coated with the vinaigrette.

Spoon the mixture onto the crostini, top with blue cheese crumbles and serve.

Look how pretty those are! These won't last long, I promise!

Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!

Everything Bagel BLT Chopped Salad

Are you as in love with Everything Bagel seasoning as I am?

I've made my fair share of Everything Bagel inspired recipes like Everything Bagel Salad Dressing, Everything Bagel Waffles with Avocado and Smoked Salmon and Everything Bagel Oven Fries  and today I'm sharing my newest summer salad obsession - Everything Bagel BLT Chopped Salad! It's so super easy to make and really delicious filled with gorgeous summer tomatoes, tons of bacon and crispy Everything Bagel Chips as the croutons!!

Everything Bagel BLT Chopped Salad

4 cups chopped romaine lettuce

2 cups chopped mixed power greens

1 ½ cups chopped tomatoes

1 ½ cups chopped bacon

1 ½ cups Everything Bagel flavored Bagel Crisps

1/3 cup Everything Bagel Salad Dressing

In a large mixing bowl gently toss all ingredients together. Serve immediately.

Summer Salad Round Up!

Today I'm sharing my favorite Summer Salads and easy Salad Dressings to help you used up all that gorgeous Summer produce and still stay cool in the kitchen! 

Which one is your favorite?

Watermelon Quinoa Tabouli

Everything Bagel Salad Dressing

Greek Style Grilled Corn Salad

Serrano Honey Lime Vinaigrette

Southwest Bean Salad Panzanella

Curried Apple Noodle Salad

Greek Garden Zucchini Spiral Salad with Shepherd’s Sumac Salsa

Mexican Street Corn Panzanella Salad

Orange Chipotle Tex-Mex Noodle Salad

Del Real Southwest Chicken Caesar with Cornbread Croutons

Everything Bagel BLT Chopped Salad