Salads are an absolute staple around our house! Over the past several years I’ve experimented quite a lot with homemade dressings and love them so much we’ve done away completely with store bought. This salad combination found on Ruffles and Truffles looks incredibly simple and delicious. This would make a fantastic weekday lunch and with the addition of some avocado and a few walnuts or almonds could be quite filling I imagine!
Ingredients for Salad (adapted from Ruffles & Truffles)
- Spring Mix
- Feta (optional)
- Dried Cranberries
- Avocado (optional)
- Walnuts or Almonds (optional)
Toss ingredients together in a bowl
Ingredients for Honey Lime Dressing (adapted from Ruffles & Truffles)
- 1/4 cup honey (or could use 1/8 c. raw agave nectar)
- 1/4 cup apple cider vinegar
- 1/8 cup lime juice (about 1/2 of a lime)
- 1/2 tsp lime zest (or other citrus zest)
- 1/8 cup diced yellow onion
- 1/2 tsp dry mustard
- generous pinch of salt
- 1/2 cup olive oil
Mix it all together well and then drizzle on salad!
With the arrival of spring we happily transition to a lighter fare in our household. This includes lots and lots of salads. I also really love adding fruit in the mix, it gives salads such a welcome burst of flavor! The base of this salad is arugula which has a nice flavor and is chalk full of phytochemicals, anti-oxidents, vitamins and minerals. Arugula is also a part of the cruciferous family of vegetables which host powerful anti-cancer benefits.
For the full recipe visit Yummy Supper.
Who doesn’t love brunch and a nice spring brunch at that….outdoors preferably. Well, not sure about you, but I sure as heck do. Nothing better than enjoying beautiful weather, sipping coffee and chowing down on some scrumptious food. Speaking of scrumptious, this recipe for Carrot Cake Waffles found on Willow Bird Baking sounds like the perfect spring brunch addition!
For full recipe and instructions please visit Willow Bird Baking.
I love creative ways to enjoy breakfast with kids. Here’s a cute idea found on Girl Versus Dough for Bunny Butt Pancakes….what a great Easter brunch idea huh?
For full recipe and instructions visit Girl Versus Dough.
I love the idea of cutting watermelons for display, and I’m always so impressed when I see one. Such wow factor, but it always seems like it would be impossible for me to make it come out right. This Easter, I am going to make this bunny though, and I am fairly certain I can do it right! I just hope I can find a good sized watermelon that early. Here is the step by step to make the fun Easter Watermelon bunny below, thanks to watermelon.org!
- Using an oblong watermelon, cut a ¼ inch slice off the bottom to provide a stable base.
- Draw lines with a sharp pencil or thin marker to draw ears and upper body on the top side of watermelon.
- Cut along the lines and remove excess rind. Place to the side to use later for the whiskers and tail.
- Hollow out the watermelon, being careful around the ears.
- Carve six whiskers out of the excess rind with a small knife and trim off outer dark green rind so lighter green interior is showing.
- With a melon baller cut out the eyes and nose and place the melon balls or blueberries in the holes. Use toothpicks to secure.
- For the teeth, make a rectangular cut below the nose leaving the top part of the rectangle attached to the watermelon. Cut a small line down the middle to make two teeth.
- With round toothpicks attach whiskers below the nose.
- Fill with fruit.