ASPARAGUS SALAD

 ASPARAGUS SALAD

INGREDIENTS: 1 BUNCH OF ASPARAGUS, 2 SHALLOTS OR 1/4 CUP SLICED RED ONION, 1/4 CUP FRESH PARSLEY, CHERRY TOMATOES, 1/2 CAN SLICED HEARTS OF PALM, 1/3 CUP SLICED FENNEL

DRESSING: JUICE OF 1 LEMON, 2 TBS OLIVE OIL, 1 TSP DIJON, 1 TSP HONEY, 2 CLOVES CRUSHED GARLIC, 1/2 TSP SALT & PEPPER

MAKE THE DRESSING FIRST SO THE FLAVORS BLEND.

CUT OFF THE ENDS OF THE ASPARAGUS AND STEAM FOR 4 MINUTES. DRAIN AND LET THEM COOL. CHOP THE ASPARAGUS, ADD THE REST OF THE INGREDIENTS AND SERVE. 

IF YOU USE 2 BUNCHES OF ASPARAGUS, USE THE ENTIRE CAN OF HEARTS OF PALM AND DOUBLE THE DRESSING

BURRATA & BEET SALAD

 BURRATA & BEET SALAD

INGREDIENTS: ONE LARGE YELLOW AND ONE LARGE RED BEET OR A FEW SMALLER ONES PEELED, ROASTED AND CUT UP, BURRATA CHEESE, 1/3 CUP PINE NUTS & 4 CLOVES SLICED GARLIC TOASTED IN A SKILLET WITH A LITTLE OIL, 1/4 CUP FRESH BASIL, 1 SLICED SCALLION,  RED AND ORANGE CHERRY TOMATOES

DRESSING: 1/4 CUP BALSAMIC DRESSING, 1/4 CUP OLIVE OIL, 1 TBS HONEY, 1/2 TSP SALT & PEPPER

I ROAST MY CUT UP BEETS WITH SOME OLIVE OIL IN A 425 OVEN UNTIL DONE (ABOUT 20 MINUTES), I SAUTE MY GARLIC AND PINE NUTS IN A LITTLE OLIVE OIL IN A SKILLET UNTIL THEY TURN A LIGHT BROWN COLOR. I MIX THE DRESSING IN A SEPARATE CONTAINER SO THE FLAVORS MIX. 

IT'S A GREAT SALAD FULL OF FLAVOR AND LOTS OF HEALTHY INGREDIENTS.

CUCUMBER SALAD

 CUCUMBER SALAD

INGREDIENTS: 1 ENGLISH CUCUMBER, 1 TBS APPLE CIDER VINEGAR, 2 CHOPPED SHALLOTS, 1/2 CUP SOUR CREAM, 2 TBS FRESH DILL, 1/2 TSP SALT AND PEPPER, 1 TSP SUGAR

I SOAKED THE SHALLOTS IN THE VINEGAR FOR HALF HOUR. I SLICED THE CUCUMBER AND MIXED EVERYTHING TOGETHER 

SUPER EASY AND EVERYONE LIKED IT!