Monday, June 4, 2018

Simple Spring Salad; Meatless Monday

As it is getting warmer outside, the desire to eat food that is light, refreshing encourages. One does not wish to slave in front of a stove when it is hot outside ( well, I never slave in front of the stove anyways!) Quite often you are not even hungry! I tend to make and eat more salads during summer. This is also excellent for BBQs and picnics. It’s makes for a perfect lunch. The kids also like it. You can use any kind of dressing with this one. I like to use a basic vinaigrette. Sometimes I will use a raspberry vinaigrette. My husband likes to pair it with creamy dressing such as Ranch or poppy seed dressing. Either ways this is a salad that is simple and quick to make and something everyone can enjoy! 

Servings: 5-6

Prep time: 15 minsCook time: 0Total time: 15-20 mins 


Romaine lettuce: 1/2 head 
Sweet peppers: 3-4 
Persian cucumbers: 2-3, sliced thin
Cherry/grape tomatoes: 8-10 sliced into halves

Dressing of your choice on the side.


Wash, clean and chop the lettuce into bite sized pieces. Add this to a bowl. 

Slice the peppers thinly. Add to the bowl. 

Add the tomato halves and the cucumber slices. 

Serve the dressing on side. 

Once served into individual plates/bowls, just  before eating, add the desired amount of dressing. 

Mix and eat. 


Cooking made easy:

You can add sliced red or white onion, craisins, walnuts and or sunflower seeds if you wish. 

Tip for healthy living:

Use as less dressing as possible with your salad. Using a low fat dressing like a vinaigrette is much healthier than a high fat dressing like ranch or Cesar.

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