Day 148: Corn and Blueberry Salad

Day 148.

This recipe was in the same magazine as the watermelon chicken. I figured while we are diving in with something new, we should try this as well.

Here's what you'll need.

2 bags frozen corn-cooked according to package directions and room temperature
1 cup fresh blueberries
1 small cucumber
1/2 red onion
1/4 cup (or so) fresh cilantro
1 jalapeno
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon cumin


Slice the cucumber in half, then in half again, and then into slices.


Slice jalapeno.


Combine sliced onion, jalapeno, cucumber and blueberries in a large bowl.


Add a nice handful of chopped cilantro.


Combine lime juice, oil, honey and cumin in a lidded container.


Shake well.


Add dressing to bowl.


Stir in corn.


Toss well, serve chilled.

Day 128: Big, Beautiful Salad

Day 128.

Maybe this isn't really a "recipe" so much as an idea. Millie and I had this salad for supper the other night, and it was fabulous!

Here's what we used.

Romaine lettuce
Broccoli
Carrots
Celery
Radishes
Tomatoes
Cucumber
Rice
Shrimp
Mozzarella pearls

I used a package of Kashi 7 grain rice and made the shrimp from my kebab recipe a couple of weeks ago. I just cooked the shrimp in a skillet instead of on the grill.


Just layer the ingredients in the bowl.


And dig in!

Day 44: Bruschetta Salad

Day 44.

I made this for tomorrow's lunch. Today I actually didn't cook a meal! We just kind of foraged for lunch, then went to my in-law's to see my adorable nephew, Liam. We ended up going out for supper with Kurt's sister and her husband, Kurt. Funny. We went to a nearby barbeque place and it was awesome!

Anyway, my parents are coming over tomorrow to help us mount our plasma TV above the fireplace. Keep your fingers crossed that it holds!!!!!!

Now, onto this super delish salad.

Here's what you'll need.

2 hearts of romaine
5 tomatoes
1/4 cup parmesan cheese
about 2 teaspoons dried basil
Some sort of vinaigrette dressing-mine is basil parmesan flavor


To chop the romaine, lop off the root end


Check the top end. It may need trimmed, but this one looked okay.


Slice the romaine heart


Then pull your knife through the middle of the pile, slicing it in half horizontally.


Pile all the romaine in a big bowl.


Now for the tomatoes....


Slice off one end...


then the other.


Slice the tomato in half.


Make several slices in the tomato,


then rotate it 90 degrees


Now dice it!


Then throw it in the bowl.


Sprinkle the basil over the top


and the parmesan.


Toss well. Add dressing just before serving.

I don't have a picture of the finished product because we aren't eating it until tomorrow. :) I'll post a picture of that tomorrow.

Day 25: Fresh Mozzarella Pasta Salad

Day 25.

I've been craving some fresh, summery food. I found this recipe and it sounded amazing. It tastes pretty amazing too!

Here's what you'll need.

1 cup uncooked orzo pasta
3-4 tomatoes
Basil
1 1/2 cup Mozzarella (I found these mozzarella pearls that I thought were so cool, cubed mozzarella would work too)
1 tsp. red pepper**
Couple splashes of olive oil


Heat some water to boiling. Cook the orzo as directed, usually 10 minutes.


Dice up your tomatoes.


Add the crushed red pepper and about a teaspoon of dried basil. Fresh basil would be better, but you have to make do.


This is what the mozzarella pearls look like. Yummy.


Break the pearls into smaller pieces and add to the tomatoes.


After the orzo is cooked, drain it and rinse with cool water. Add to the tomatoes and mozzarella.


Sprinkle with some more basil and add a couple of splashes of olive oil if it seems dry.

**If you aren't big on spicy stuff, I'd cut this in half. It made the salad pretty warm. **