Friday, July 29, 2011

Food For Thought

My family enjoyed a trip downtown last night.  Moseying along through the farmer's market, hearing some live music and walking off a little ice cream treat!  Seeing all that fresh produce (while still savoring my non-veggie deliciousness ...) is a reminder to me of the Joy of the Summer Salad!  This time of year, it is such a delight to toss together fresh ingredients (some from our very own garden) and savor a bit of summer.

Here are three salads we've had recently.  The first is an old favorite while the other two are new to our family ... but sure to become old favorites!

Hope you're inspired to enjoy your veggies ... so you can enjoy your ice cream, too!

Taco Salad
(A family recipe, i.e. "whatever I have in the kitchen".)

Lettuce (we use ice berg or romaine)
Ground Beef, cooked and seasoned to taste
Black beans, drained and rinsed
Cheddar cheese, shredded
Sour cream
Salsa & Guacamole (here are our favorites)
Lime, quartered
Anything else that says "taco" to you!

Pile the chopped lettuce in a bowl and top with any and all of the above.  Brett and I enjoy this dinner in place of the tacos or burritos the kids are having.  We get all the good stuff with a few less carbs ... makes us feel a little bit healthier!

The fresh squeezed lime makes all the difference!

Blue Cheese & Walnut Coleslaw
(This recipe is from "The Dinner Doctor", with a few adjustments.)

1 package coleslaw mix (or 1 small cabbage, shredded)
1/3 cup walnut pieces
1 small jicama, peeled and grated
1/2 cup ranch dressing
1/4 cup blue cheese crumbles
Black pepper

First, toast the walnuts.  Place the walnuts in a small saucepan and place over medium-high heat.  Stir slowly while they toast.  When their skins darken, they are ready.  Transfer to a small bowl to cool.

Combine the dressing and blue cheese in a large bowl and mix until the cheese is incorporated throughout the dressing.  Add the cabbage, jicama and stir well.  Sprinkle with black pepper to taste and top with toasted walnuts.  A delicious addition to any picnic!

The jicama is a delicious and refreshing surprise!

Cauliflower Tabouli
(This recipe is from Food Network Magazine, May 2010, with a few adjustments.)

1 head of cauliflower
1/3 cucumber, chopped
2 roma tomatoes, diced
1/3 cup fresh lemon juice
3 T. olive oil
2 T. soy sauce
2 green onions, chopped
1/2 bunch of fresh cilantro, chopped
Salt & Pepper

Grate the cauliflower on a box grater.  The cauliflower will be in grain-sized pieces.

Great grated cauliflower!

Add the remaining ingredients and toss well.  Season with salt and pepper to taste.  I was pretty thrilled with the flavor of this dish.  A great substitute for bulgur wheat tabouli, without sacrificing any of the flavor!

Not a grain to be found ... but you don't miss it!


  1. So the cauliflower tabouli stuff looks delicious! I will have to try it!

  2. Tabbouli is a great summer salad! It's been ages since I've had it, though.


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