Friday, August 1, 2014

Summer Salads


I love this time of year.  The warm weather helps to bring in lots of great veggies and fruits.  This week I’m bringing a couple different examples of salads to try out.  I tested these both out at home and my husband Tom’s favorite was the Peach Caprese Salad.
Peaches are in season right now and it's very easy to get sucked into buying an entire bag of them at the farmers market.  A different way to incorporate them into your weekly mealtime is it create a salad.  This is a twist on a traditional caprese salad.

Peach Caprese Salad


Serves 2
10 minutes to Prep
·       4 medium Peaches
·       ½ of a Mozzarella Ball (it’s about a ½ cup)
·       6-10 leaves of fresh Basil
·       3 cups of baby Spinach
·       3 Tablespoons Balsamic Vinegar (I used a cranberry walnut balsamic vinegar)
·       3 Tablespoons of Olive Oil 

Slice up the peaches and the mozzarella.  Pull out your serving platter and add baby spinach as the first layer. Then make a pattern of adding a slice of peach, slice of cheese, and a leaf of bail, alternating each in a circular pattern.  Drizzle balsamic vinegar and olive oil on top and serve.






So yes I’m bringing you yet another Kale recipe, but I promise it’s super good.  It’s also a great side dish to serve for a barbecue or just with sandwiches. 

Roasted Beet, Tomato, and Kale Salad


Serves 2
10 minutes to Prep
45-50 minutes to bake
·       3 medium Beets (I used Golden)
·       1 ½ cups of Cherry Tomatoes
·       4 Cups of Kale
·       3 coves of Garlic (chopped)
·       3 Tablespoons of White Balsamic
·       5 Tablespoons of Olive Oil

Preheat oven to 450 degrees.
Peel Beets, drizzle with 2 Tablespoons of Olive Oil and wrap in foil to bake in oven.



After 20 minutes or so add a pan with Kale, Garlic, and Tomatoes, Drizzle and toss with White Balsamic and Olive Oil and bake for 25 minutes.  Pull everything out and allow cooling for 15-20 minutes.  

Slice beets and add on top of Kale mixture. Serve as a main course or a side dish.



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