Hey guys! I hope you all had a good weekend! I know I sure did, even though it involved working on Sunday. We packed in the fun and had a good night Friday, and a beautiful day Saturday. My boyfriend and I spent Saturday biking, farmers marketing, swimming, and BBQing at my parents house. It was AWESOME!
Something not so awesome about eating at other peoples houses is that you end up with no leftovers the next day. That is no good for a girl who needs to go to work and eat up a storm while she is there (me). That left me with a need to improvise. We haven’t done groceries in a while, but we did go to the farmers market yesterday! So therefore…a salad was born.
The first thing I need for a good salad is meat. I’m not going to eat all rabbit food without at least a bit of protein in there! That would leave me starving in an hour – or less. The only meat we had at home was something we picked up yesterday from bearbrook farms. It was a honey garlic pepperette! These things are yummy, but I guarantee you could sub in some baked pork or even chicken and it would mesh with the following flavors wonderfully. So keep this in mind next time you have some leftovers hanging around, okay?!
The rest of the ingredients just come down to what I thought would be tasty. I am on a huge fruit in salad kick right now, so I made sure to get some fruit in there. The apricots, which I also got from the market, shot this salad to new heights. After that I decided cucumbers would be a great vegetable that wouldn’t overpower any of the other flavours
What we are left with is an amazingly flavourful salad. I made a sweet and tangy dressing to accompany it and it goes wonderfully! If you are bored of the same old lettuce, tomato, cucumber combo – TRY THIS! I promise, it’s delicious.
- 2 – 3 c greens
- 2 peperettes or ½ c chopped pre-cooked pork or chicken
- ¼ c pitted cherries
- 3 apricots, sliced
- 1 mini cucumber, sliced
- Dressing
- 1 tbsp. Raspberry vinegar, or balsamic / another type of fruit vinegar
- 1 tbsp. Olive oil
- ½ tbsp. Lemon juice
- ¼ tsp. Salt
- Lay down a bed of greens on a plate or in a container for your lunch.
- Top with meat and vegetables.
- in a separate bowl combine all the ingredients for the dressing. Stir vigorously before pouring on the salad.
Enjoy!
