Summer Salad

Happy Independence Day!  I’m missing my family today because the Fourth of July is a big deal for us.  I hope you’re all having fun today!  Somebody do a firecracker-in-a-can for me.

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Today’s post will be short and sweet.  This week, these wonderful people passed through town and were able to meet us for drinks:

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It wasn’t enough time to catch up, but I’m hoping we’ll see them again soon.  In the meantime, I’ve been eating a lot of summer salads lately and this is one of my faves.  I’ve found that I really prefer salads with tons of flavor – cheese is a must, a fruit and/or nut is a huge plus, and a few veggies and a protein to seal the deal. 

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We get a little tropical with some pineapple and avocado, some creamy zing from goat cheese, and a nice cold crunch with green bell peppers and cucumbers.  A dash of freshly cracked pepper, because you won’t regret it.

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I love the arugula – it’s one of my favorite greens – and I’ve topped it off with some shredded chicken from a bird I roasted last weekend. 

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I eat my salads dry, but a tangy lime vinaigrette or lemon-poppyseed vinaigrette would be my top choices for this salad.  Now, in other news, what’s up with this tomato flower?  It’s at least three times as big as a normal one.  Chernobyl tomato?

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I hope everyone has a great weekend!

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