Wedge with Creamy Italian Drizzle, Day Three

Day three and salad was for lunch today. I wanted to have a crunchy wedge salad but blue cheese is not an option in my house.  Instead I topped our iceberg lettuce with a drizzle of creamy Italian dressing, you can find the recipie I used here. (http://allrecipes.com/recipe/14325/creamy-italian-dressing-i/)

For toppings on our salads I used crumbled maple bacon and fried shallots. I sliced two shallots in 1/4" slices and then sautéed them on medium high heat for about 10 minutes turning down the heat a bit about half way through.  Then I transferred them to a paper towel lined plate to drain and retain their crispness.  I cooked 4 slices of bacon, let them cool on the same paper towel lined plate and once cooled crumbled.  This was a deliciously refreshing salad which I served with a dijon and balsamic vinegar grilled chicken. 

Harvest Cobb Salad, Day Two

Yesterday was day two and lift got busy so I am just getting to posting now.  Last night for dinner I tried a salad I found browsing the internet.  It is the Harvest Cobb Salad and can be found here.

I wasn't sure if it would be filling enough as is for dinner but surprisingly it was perfect.  I omitted the cheese as no one in my family would eat it but me, but it would have been an amazing addition.  This was also our first time trying a poppy seed dressing and it was quite good.  I personally prefer a less sweet dressing but with a dash of salt added to the top of our salads it was just right.  The kids also loved making their own salads adding in the bits they wanted and leaving out what they didn't like.  I will absolutely try this one again!

Fiesta Salad, Day One

In an effort to spice up our usual veggie rotation I recently decided to make a new salad every day for the next 30 days.  Today the journey begins.  To start myself off I went with a tried and true recipe that I like to call fiesta salad.  It is typically served as a dip and with a few tortilla chips my kids love it.  Us adults love it in a bowl with a spoon.

Fiesta Salad/Dip

1 can black beans ~ today I used a can of jalepeno spiced black beans which added a nice kick
2 ears of corn ~ I boiled them for about 5 minutes and then remove the corn from the cob with a knife
1 large tomato ~ diced
2 ripe avocados ~ diced
2 Tbsp. fresh cilantro ~ chopped
1/2 red onion ~ diced small

Dressing
1 package Good Seasonings Italian dressing mix
1/4 cup vegetable oil
1/4 cup white vinegar


Whisk vegetable oil, vinegar, and dressing mix.  Pour over diced veggies and mix well.  I like to make this an hour or so before serving so the flavors have time to combine.