You know a salad is good when you throw a pool party, complete with pizza and cake, and the huge mixed green salad is the first thing gone! And, Yes, I do serve huge salads and big bowls of fresh fruit at little kid parties.
This vinaigrette is a cinch:
- 1/8 cup garlic flavored extra virgin olive oil (I used the organic extra virgin garlic flavored olive oil from Trader Joe’s)
- 1/8 cup good extra virgin olive oil
- 1/4 cup white balsamic vinegar (I love the white balsamic vinegar from O&CO)
- 1 Tbs pure maple syrup
- 1 tsp good salt
- 1/2 tsp freshly ground black pepper
Pull out one of your jars and give it all a good shake! Make sure to taste before tossing it in your salad. Add a bit more salt and pepper if necessary and add a bit more maple syrup if you like an even sweeter dressing.
Good quality ingredients make all the difference in this dressing.
What I did for the rest of the salad-
baby spring mix
cut up cucumber
a few dried cranberries
a handful of homemade granola
image from dyingforchocolate.blogspot.com
Peaches are in season and I love this juicy fruit! Look for peaches that are plump, medium sized, and have unwrinkled skin. A green hue indicates that they were picked too soon. A ripe peach will smell sweet at the stem end and will yield slightly when squeezed along the seem. I love this refreshing peach and kale concoction:
- 2 ripe peaches
- 1/4 cup cucumber (about 2 inches of cucumber)
- 1 1/2 cups frozen pineapple
- 1/4 cup orange juice
- 2 cups kale leaves
- 1/3 cup crushed ice
- 1/4 cup water
Blend very well (I hope you are using a Vita-Mix!)
This is simple and versatile. My husband loves mushrooms and my kids love raviolis, so with this dish, everyone is happy!
- 1 small store-bought package of raviolis (I used the Trader Joe’s Arugula and Parmigiano Reggiano ravioli). These are not whole wheat and vegan, but they have great whole wheat vegan raviolis out there.
- 1/4 cup minced onion
- 1 tsp butter or oil
- 1 1/2 cups mushrooms
- 1 small clove garlic, minced
- salt and pepper
- 2 handfuls of baby spinach or arugula
- fresh basil
Start a pot of water boiling. In a large saute pan over medium heat, add the minced onion and butter. Finely dice the mushrooms (my kids won’t eat large pieces of mushrooms, but they will eat them all diced up). Add the mushrooms and garlic to the onion, season with salt and pepper. Meanwhile, add the raviolis to the boiling water and cook until al dente (mine took about 4 minutes). Just before the raviolis are done, add the spinach to the mushrooms. When the raviolis are al dente, add them directly to the onions and mushrooms. Plate the pasta and top with fresh basil and a drizzle of good extra virgin olive oil. Dinner is served!
My family is off hiking in the French Alps. I wish that I could be with them and enjoy the magnificent beauty of the mountains and nature.
I do love that they are hiking in My Green Diet shirts!