Retro Cold Pasta Salad with Ranch, Bacon and More!

Copycat Suddenly Salad

It’s time once again for Secret Recipe Club and I cannot believe a whole month has already flown by. How in the world did we get to August already? I feel like the summer has simply flown by.

Secret Recipe Club

This year we are homeschooling, so the “back to school” date doesn’t affect us, but I was surprised to learn our district goes back WEDNESDAY. Yes, August 6. I mean what? Geez. They just got out.

… 

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Baked Potato Chips with Gorgonzola Cheese Sauce

Baked Potato Chips with Gorgonzola Cheese Sauce

 Our weather has finally took a nice turn. We are expecting temps in the 50’s this week, which sounds silly because that isn’t THAT warm but when you go from below zero only a week ago, to this, I’m quite satisfied. To celebrate, I considered treating myself to a move to a warmer climate, but that’s really expensive, so instead I went with these yummy baked potato chips smothered in a Gorgonzola cheese sauce, bacon and chopped green onions. It was a much less expensive treat and by far, tastier than a move.

And did I mention how easy they are? Simple. Especially if you have a mandolin slicer to cut the potatoes with.  However if you do use a mandolin slicer, be careful and don’t slice your finger open. I may or may not have a battle wound from these lovely little morsels of goodness. You should pay attention to what you are doing and not get caught up having a conversation with someone while using it. I’m just sayin’.

What I love about this particular recipe, is that you change the cheese used, and make any type of sauce you’d like. This means you can have just about any cheesy goodness you crave and don’t have to splurge on Gorgonzola or even use Gorgonzola if you don’t like it.

So wanna know how to make it?

Baked Potato Chips with Gorgonzola Cheese Sauce

5.0 from 4 reviews
Baked Potato Chips with Gorgonzola Cheese Sauce
 
Prep time
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Easy baked potato chips smothered in a Creamy Gorgonzola Cheese Sauce and topped with crisp bacon and chopped green onions. Delicious!
Author:
Serves: 4
Ingredients
For the Baked Potato Chips:
  • 3-4 russet potatoes, sliced very thin on a mandolin
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon of pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
For the Cheese Sauce:
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup hot milk
  • 2 ounces Gorgonzola cheese, crumbled
  • 3 green onions, chopped thin
  • 4 slices bacon, cooked and crumbled
Instructions
For the Baked Potatoes:
  1. Preheat your oven to 400 degrees. In a large bowl, toss the sliced russet potatoes with your olive oil, salt, pepper, garlic powder and onion powder.
  2. You need cooling racks for this. You need to place two to three cooling racks on top of two baking or cookie sheets.
  3. Spray the cooling racks with non-stick cooking spray.
  4. After you have tossed the potatoes with all the seasonings and olive oil and they are well coated and distributed nicely, layer the potatoes slices individually on the cooling racks, keeping them from touching each other. You need about a ¼ inch space between them on all sides. This will keep them from being soft, you want them crisp.
  5. Bake for about 8-12 minutes watching them carefully. You want the edges to begin curling up. If you don't remove them on time, they will burn quickly. As soon as you see them all curling (all of them!), turn the oven off, open it and release a little heat and then close it back up. Let them sit in there for about 30 minutes to continue getting crisp. (check on them a few times to make sure they aren't still "cooking and burning".
For the Cheese Sauce:
  1. In a small pot on the stove, melt the butter over medium. Quickly whisk in the flour as soon as it's melted. Cook for about 60 seconds. Turn the heat down to low and whisk in the milk a little bit at a time. make sure any lumps are whisked away, working as quickly as you can but making sure it's blended well.
  2. Bring to a low simmer, and cook for about 1-2 minutes or until it's thickened.
  3. Add the Gorgonzola and whisk until thick and creamy with no lumps.
  4. Add a little salt and pepper to taste. Remove from heat.
To Serve:
  1. Place the chips on a plate, drizzle with half the Gorgonzola cheese sauce across them.
  2. Add more chips on top and then drizzle the rest of the Gorgonzola Cheese sauce, topping with the bacon and green onions.
  3. Enjoy!!

 

Baked Potato Chips with Gorgonzola Cheese Sauce

Roasted Sweet Potatoes with Honey & 5 Spice + Corelle Dish Review

Roasted Sweet Potatoes with Honey & 5 Spice + Corelle Dish Reviewdisclaimer

Welcome to our Holiday Progressive Dinner Blog Hop series! I am so excited you are joining us, and really excited to get to share this series with you!

Today’s sponsor of the Holiday Progressive Dinner Blog Hop series is Corelle.

I received the new Boutique by Corelle Cherish set to review, and I love them. So much. They are beautiful and as all Corelle dishes are perfect for everyday use, but they are also elegant enough to be used for holiday’s which is what I plan to do this holiday season.

I’ve already used them a ton, I actually love them for a lot of my food photography because they are simple, yet elegant and they photograph beautifully. I used them in this post: Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls.

I also use them for breakfast, lunch and dinner on a somewhat regular basis. They are durable and built to last. Corelle uses a material called Vitrelle® which is what gives them their durability that Corelle is known for.

  • They are microwave safe, so they are great for reheating leftovers.
  • They are oven safe to 350 degrees, so you can cover a plate and throw it in the oven to reheat as well.
  • They are so easy to clean, and they are safe for the dishwasher, something your fine china can’t say.
  • They are compact and thin, which makes stacking really easy leaving plenty of room for other dishes.
  • They are very lightweight, which is one of my favorite features. My 2 year old nephew who spends a lot of time with us, is learning to carry his plate to the table and the heavier plates are simply not an option.

I asked my teenagers what they though of them. I figure they use them just as much as I do, so their opinion matters around here.

All four girls said they love them. Their favorite features are that they aren’t heavy, they don’t burn their hands when hot food is on them and they are pretty. It was also brought up, that since the teenagers do the dishes, they liked them because when they slipped out of their hands and back into the soapy water and crashed into a glass or another dish, nothing happened. No chips, no breaks and that made their lives easier because it meant “no more mad mom because she had another broken dish”. haha This is indeed true.

Want to win your own set of Boutique by Corelle dishes?

When you’re finished checking out the recipe below, you can enter to win your own set of the new Boutique dishes from Corelle! Just scroll to the end of the post and you’ll find the rafflecopter. Good luck!

 Corelle Boutique Cherish

Let’s talk  Roasted Sweet Potatoes with Honey & 5 Spice

Roasted-Sweet-Potatoes-with-Honey-and-Five-Spice

Today for our Holiday Progressive Dinner Blog Hop series I am bringing the side dish, and I have chosen Roasted Sweet Potatoes with Honey and 5 Spice.

We make sweet potatoes with every holiday meal, and while I typically choose a simple Sweet Potato Casserole, this year will be different. At Easter time, I decided to make these amazing Roasted Sweet Potatoes and seasoned them up a bit with five spice because I love the flavor and it only enhances the pure flavor of roasted sweet potato. The honey is drizzled over, so the flavor still shines through with limited added sweetness.

Roasted Sweet Potatoes with Honey & 5 Spice + Corelle Dish Review
 
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Oven Roasted Sweet Potatoes with Honey and 5 spice, an easy and perfect side dish for any holiday meal.
Author:
Recipe type: Side Dish
Cuisine: Holiday
Serves: 8-10
Ingredients
  • 8 sweet potatoes, sliced
  • ⅓ cup of extra virgin olive oil
  • ⅓ cup of honey
  • 3 teaspoons of five spice
Instructions
  1. Preheat your oven to 375 degrees F.
  2. Place the sliced sweet potatoes in a single layer in two 13x9 dishes.
  3. Drizzle the oil and then the honey across the tops of the sweet potato slices.
  4. Sprinkle the five spice on top.
  5. Roast in the oven for 25 minutes or until tender.
  6. Remove from oven and serve.

 

Don’t forget to check out the rest of the recipes in today’s progressive dinner!

Holiday Progressive Dinner Week 1 Recipe Links

Cheese Fondue at The Gunny Sack

Roast Turkey and Mashed Potatoes with Turkey Gravy at Busy-at-Home

Grandma’s Cranberry Salad at Adventures in All Things Food

Roasted Sweet Potatoes with Honey and Five Spice at Daily Dish Recipes

Vanilla Bean Cheesecake at Flour on My Face

It’s time for a giveaway!

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Bacon Potato Salad for a Budget Friendly BBQ

Yes. It’s another recipe with bacon. Bacon is one of my top 10 most favorite foods and if I can throw it into something for some added flavor, I’m definitely doing it.

Who’s with me?

This Bacon Potato Salad recipe is an absolute perfect addition to any BBQ. Don’t you think? When you have a big crowd to feed, potatoes are an inexpensive option for feeding all those hungry mouths. This entire recipe cost under $10 to make since I got everything on sale or had it growing in my garden (red peppers, onions, garlic) and it makes enough to feed 15. You can cut the recipe if you’d like, but I will tell you that the leftovers are the best part. Often I make this salad the say before my event, so it has plenty of time to let the flavors marry together. Ah-May-Zing!

Bacon Potato Salad
 
This Bacon Potato Salad is absolutely perfect for a Budget Friendly BBQ.
Author:
Serves: 15 servings
Ingredients
  • 5-6 pounds of potatoes
  • 1 pound of cooked bacon, crumbled
  • 1 large red pepper, chopped
  • 2 celery stalks, chopped
  • ½ cup of onion, finely chopped
  • 4 tablespoons of minced garlic
  • 1½ teaspoon of salt
  • 1 teaspoon of pepper
  • 1 cup of light mayonnaise
  • 1½ cups of light sour cream
Instructions
  1. Boil potatoes on stove about 20 minutes or until tender. Drain the water and allow to cool until you can handle them. Cut all the potatoes into 1 inch pieces.
  2. In a large bowl, add the potatoes, bacon, red pepper, celery stalks and onion.
  3. In another smaller bowl, mix together the mayo and the sour cream until blended. Add the salt, pepper and minced garlic.
  4. Pour into the large bowl and toss the potatoes very gently until coated in the sour cream sauce.
  5. Cover and chill for 2 hours.
  6. Serve and enjoy!

 

 

Bacon Potato Salad Recipe

I love bacon. In almost everything. This bacon potato salad is full of color, flavor and is perfect for any BBQ. Plus it’s pretty budget friendly for a HUGE batch!

Do you have a favorite side dish you like to serve at BBQ’s? Tell me about it in the comments or leave a link to your recipe.

Grilled Corn with Herbed Butter

This grilled corn with herbed butter is one of the best side dishes for picnic’s, barbecues and other family get togethers. It is inexpensive, full of flavor and just perfect enough to pair with almost any meal. I love a versatile recipe like that.

Not to mention, it’s extremely easy. And we all know how I love easy.

This recipe feeds 15, and could easily be halved for a smaller setting.

Grilled Corn with Herbed Butter
 
Author:
Ingredients
  • 15 ears of corn
  • 2 sticks of unsalted butter, softened (NOT melted)
  • 2 teaspoons of minced garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoon chopped fresh basil (use whatever herbs you want, we just picked these two because they were in the garden growing)
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons lemon zest
  • 2 tablespoons finely chopped green onions
Instructions
  1. In a small bowl, place the two sticks of butter. Use a fork and mash up the butter gently until it's soft and pliable. Add the salt, pepper and garlic and mash into the butter until blended.
  2. Add the oregano, basil. green onions and lemon zest and again mash with the fork to combine.
  3. Chill the butter until ready to use.
  4. Once ready to use, scoop butter on top of each ear of corn. While cooking, baste all sides with any remaining herbed butter, turning frequently. (we put a piece of tin foil down over the grill to keep the butter from melting into the coals and to keep it soaking/cooking into the corn.
  5. Grill about 15-20 minutes over medium heat.
  6. Enjoy!

 

 

The perfect easy side dish for any meal! Trust me.

Grilled Corn with Herbed Butter

 

Parmesan Hasselback Potatoes

It’s time once again for the Secret Recipe Club. This month, I was assigned Easily Good Eats, which is the perfect name for the blog. There were so many wonderful recipes to choose from, we had some trouble this month. What I immediately loved was the dedication to keeping recipes extremely simple. When we initially made our list of choices we had a LOT on there. Chorizo and Olive Savory Cake (Loaf) sounds amazing, doesn’t it? And if you’re in the mood for a sweeter recipe, coconut peanut butter sounds so, so good.

There is a huge recipe index. Go check it out. I’ll wait. Okay, aren’t the categories fun? Like “unusual”, “exotic”, etc. Love it!

This month, I decided to allow my daughter to pick out the recipe and help me make it. And that she did.

After about a half hour of making a list, she finally settled on these Hasselback Potatoes because she had been wanting to try them for awhile. What I loved about Easily Good Eat’s recipe, was that it had Parmesan. And about the only thing we actually changed was an addition of purple basil and oregano. Just to up the flavor a little and it did. These were so good and such a huge hit with the whole family and while it takes a bit to get them prepared, it’s all very easy and the end result is a beautiful potato worthy of any elegant event.

Hasselback Baked Potatoes

Parmesan Hasselback Potatoes
 
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 6 medium sized oval shaped baking potatoes
  • 2-4 tablespoons of butter (you can use oil, but the butter flavor is amazing)
  • 2-3 garlic cloves, minced
  • ½ teaspoon salt
  • 4 tablespoons grated Parmesan (optional)
  • 1-2 Tbs. finely chopped purple basil
  • 1-2 Tbs. finely chopped oregano
Instructions
  1. Preheat oven to 435 degrees F.
  2. Scrub each potato clean.
  3. Slice the potatoes in thin slices across. You only want to cut about ¾ of the way through the potato so go slowly and carefully.
  4. Gently pull the slices apart (don't separate them) and gently push the minced garlic down between the slices. Sprinkle the salt over the potatoes.
  5. We used cold butter, sliced thinly and then cut in half. We lay those on top of the potatoes...flat so that the butter would melt and fall into the slices.
  6. Place the potatoes on a baking pan.
  7. Bake the potatoes for 30 minutes at 435 degrees F. About halfway through, open the oven, remove the pan and baste the potatoes with the melted butter from the potatoes that collects on the pan. If you can't get any, just use some more if you'd like. (olive oil works well too). Return to oven for the rest of the baking time.
  8. When a half hour is done, remove the potatoes and sprinkle the parmesan, oregano and basil on each potato. Return to the oven and bake for another 20 minutes or so.
  9. Remove and enjoy!

 

 

Hasselback PotatoesSecret Recipe Club


Garlic Parmesan Oregano Oven Fries

Garlic Parmesan Oregano Oven Fries

My teens love junk food, just like just about every other teenager in America. I resist buying most of it, because I want them to develop a love for more nutritious snacks. This of course means, we have to find a compromise once in awhile, and the oven fries we make often are exactly it.

All five of my teenagers eat these oven fries like they are a bag of potato chips or the oily greasy fries at the local fast food joint. However, they aren’t nearly as bad for you. Now for the record, I did not say they were good for you. I just … didn’t. But they are one of the most filling, delicious snacks we make. Six to Eight fries (one potato) is enough for one serving and pair it with a big bottle of water or even a small salad (my girls like to do that) and you have a yummy, filling snack that can tide you over for hours. No kidding.

Today we decided to make them for the blog and my nephew was spending the day with us. I wasn’t so sure how much he’d love the flavor combination of the Garlic Parmesan Oregano. Guess what?

Never mind… just look at the photographic evidence… He ate three of them himself, which is nearly half a baked potato, and these weren’t terribly SMALL potatoes. Just saying…

PicMonkey Collage

Now he’s napping and I’m writing this post and all is well in the world. There are no more fries left, 5 happy teenagers, 1 happy toddler and a pretty satisfied cook, mom and auntie.

You want to make these awesome Garlic Parmesan Oregano oven fries?

Garlic Parmesan Oregano Oven Fries 3

Garlic Parmesan Oregano Oven Fries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: American
Serves: 4 servings
Ingredients
  • 4 Medium Potatoes
  • ¼ cup of extra virgin olive oil
  • ½ cup grated parmesan cheese
  • ½ teaspoon of salt
  • 1 teaspoon of garlic powder (I did not use this, this time because of the oil)
  • 1 teaspoon of oregano
Instructions
  1. Scrub each of the potatoes, then slice each one into 6-8 potato wedges.
  2. In a small bowl, combine the Parmesan cheese, salt, garlic powder and oregano.
  3. In another bowl, put the olive oil.
  4. Dip each potato wedge into the olive oil, coat thoroughly.
  5. Dredge each potato wedge through the Parmesan cheese mixture. Coating on all sides.
  6. On a baking pan, arrange the potatoes on a piece of parchment paper (yes I know my pics show tinfoil - I ran out of parchment paper and I had potatoes STUCK to the tinfoil... just trust me - use parchment paper!)
  7. Arrange the potatoes in a single layer, not touching.
  8. Bake at 375 degrees for 30 minutes, until the potatoes are soft, tender and golden.
Nutrition Information
Serving size: 6-8 wedges

 

 

Garlic Parmesan Oregano Oven Fries

fries ready to in the oven

Mmmmm…. Can you smell them?

Garlic Parmesan Oregano Oven Fries

fresh from the oven… hot and smell so yummy

You totally need to make these.

Garlic Parmesan Oregano Oven Fries - Title

Do you enjoy traditional steakhouse fries or the fried greasy ones from fast food restaurants better?

Ham and Pasta Salad

Ham and Pasta Salad

I’m a little late today since I had so many posts that wound up going up yesterday. I really didn’t want to inundate my poor followers with so much. Today is Letter H is the A-Z April Blogging Challenge and I went for Ham. We had tons of ham leftover from Easter and I wanted to find something to do with all the leftovers. This, wonderful, very traditional southern dish, was it.

Ham and Pasta Salad | Classic Southern
 
Author:
Ingredients
  • 2 cups cooked pasta
  • ½ cup mayonnaise
  • 2 teaspoons prepared mustard
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 clove garlic,minced
  • 2 Tablespoons parsley, finely chopped
  • ¾ cups chopped celery
  • 1 small onion, chopped
  • ½ cup dill pickles, chopped
  • 2 cups chopped ham
  • ½ cup cheddar cheese, shredded
Instructions
  1. Cook your pasta until tender, according to package directions.
  2. Drain and run cold water over the pasta to cool it off. Drain all water.
  3. In a small bowl, mix together the mayonnaise, mustard, salt, pepper, garlic and parsley.
  4. In a large bowl, pour in the pasta and add the mayo sauce and mix together well.
  5. Add the celery, onion, dill pickles and ham and mix together.
  6. Gently stir in the shredded cheese.
  7. Cover and refrigerate for at least 6 hours.

 

 

Classic Ham and Pasta Salad

Check out my other recipes posted for the A-Z Challenge:

A – Creamy Avocado Chicken Salad

B – Buffalo Wing Snack Mix

C – Chocolate Hazelnut Mousse

D – Chocolate Rum Donuts with Chocolate Rum Ganache Glaze

E – Green Onion, Egg & Toast Tarts (or cups)

F – Fruit Tarts (Mini)

G – Grapefruit Smoothie

H – Ham and Pasta Salad

I – Creamy Coconut Pineapple Ice Cream

J – Spicy Jalapeno Bacon Deviled Eggs

K – Key Lime Cookies

L – Lemon Donuts

M – Minny’s Chocolate Pie

N – Italian Nachos

O – Blood Orange Marmalade

Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad

This creamy Avocado Chicken Salad is to die for!

Good morning! Today begins the April A-Z Challenge and this is my 2nd year. I had so much fun last year.  And only missed two days total. I would like to take a moment and give a special shout out to founder Arlee Bird over at Tossing It out. Without the genius that is his mind, we wouldn’t be doing this fun challenge. So a very special thank you goes out to you Arlee, I am so glad I saw this the first year (even if it was too late to participate – I caught on last year and I’m on board for as long as it goes).

So what is the A-Z challenge? In case you are just joining me today for the first time, I’ll explain briefly what it is. It’s a month long challenge where we post daily (except Sunday’s… we get those off) and we post in A-Z fashion. Obviously for this blog, it’s pretty easy to just come up with recipes that follow the A-Z theme and that is exactly what I’ve done. Any type of blog can participate in the A-Z challenge and it was started mostly for writers where they think of a word that begins with that letter and write about it. I’ve seen cleaning blogs, cooking blogs, crafting blogs, writing blogs and everything in between participate. Are you participating in the A-Z challenge this month? If so, leave me a comment below so I can come check our your posts and add you to my daily list of blogs to visit. I love comments, so I always leave comments on others.

So yep, that means you’re going to see a recipe from me every single day this month. Monday through Saturday is the Challenge and Sunday’s are always dedicated to #SundaySupper. So, you know. I’ve been busy!

Today is the Letter A and that brings me straight to Avocado’s which are my favorite fruit and I could eat them morning, noon and night. I chose a wonderfully, creamy Avocado Chicken Salad that I played around with until I got the flavor exactly right. You are sure to love it. And it can be changed and added to, to suit your needs. In fact, we usually add Black Beans to it, but I didn’t have any the day I decided to make this up to blog it. So feel free to add 1 cup of black beans if you’d like.

Last year I kicked off the challenge with an Avocado recipe as well.  I made my  wonderfully popular Avocado Fries with a Garlic Chili Lime Aioli. I had no idea last year when I made them, that they would take off like wildfire, but that they did. Consistently in my top recipes on my blog.

5.0 from 1 reviews
Creamy Avocado Chicken Salad
 
Prep time
Total time
 
A wonderfully refreshing chicken salad with a twist. Full of rich flavor and healthy fats, you can't ask for much more.
Author:
Recipe type: Brunch
Cuisine: American
Serves: 2-4 servings
Ingredients
  • 4 large avocados (2 for the recipe, 2 for serving, if desired)
  • 1 fresh lemon
  • 1 6 oz container of plain yogurt (I used [Chobani Non Fat Plain|http://chobani.com/products/non-fat-plain/] )
  • ¼ cup green onions, chopped
  • 2 Tablespoons garlic, minced
  • ¼ cup cilantro, chopped
  • 1½ cups of cooked chicken breast, shredded
  • ¼ cup of cooked bacon, chopped
  • Salt and pepper, to taste
  • shredded cheese for garnish, if desired
Instructions
  1. In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together. (I used my stand mixer bowl)
  2. Slice two large avocados in half. Remove the pits. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.
  3. Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)
  4. Add a pinch or so of salt & pepper.
  5. I used my mixer to blend it all together. Just blend until creamy.
  6. Gently stir in the chicken breast and the bacon.
  7. Slice the last two avocados in half. Remove the pits and discard. You might want to scoop out a little of the avocado flesh to make it more like a "bowl". I just added it to my chicken salad. Use the second half of the lemon to squeeze into the avocados and kinda spread it all around with my finger to make sure that wouldn't brown either.
  8. Scoop the chicken salad into the avocado "bowls" and garnish with some shredded cheese if desired.
  9. Serve and Enjoy!

 

Creamy Avocado Chicken Salad

 

I really hope you love all the recipes I’ve put together for this month, I know I am excited to share them with you. I am also participating over on Crazed Mom where I will NOT be blogging recipes, but instead following the original intention of coming up with a word and blogging about it.

Check out my other recipes posted for the A-Z Challenge:

A – Creamy Avocado Chicken Salad

B – Buffalo Wing Snack Mix

C – Chocolate Hazelnut Mousse

D – Chocolate Rum Donuts with Chocolate Rum Ganache Glaze

E – Green Onion, Egg & Toast Tarts (or cups)

F – Fruit Tarts (Mini)

G – Grapefruit Smoothie

H – Ham and Pasta Salad

I – Creamy Coconut Pineapple Ice Cream

J – Spicy Jalapeno Bacon Deviled Eggs

K – Key Lime Cookies

L – Lemon Donuts

M – Minny’s Chocolate Pie

N – Italian Nachos

O – Blood Orange Marmalade

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette #SundaySupper

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette

Oh this wonderfully, beautiful salad screams Spring and at a time I am desperate for a change in weather.

It was all destined to be the death of me.

I make these salads all the time and the one depicted in the picture is one of my favorite ways to do it. However, when I decided to do it for today’s Spring themed #SundaySupper, I guess I got a little excited to soon.

You see, the very day I signed up, I knew I wanted to make one. I hadn’t had one since summer, and was craving that sweet strawberry flavor.

So I made one. See…

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette

Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette 2

Except, I forgot a few ingredients. Where’s the avocado, one of the key ingredients? But the Strawberry Vinaigrette turned out amazing so I enjoyed my salad without all the bells and whistles. I knew I just needed to get some avocado and we’d be fine.

Good thing I like the salad so much. It was time to make it again. And this time I had just gotten a large bag of meyer lemons and I though, hmm…. some sliced Meyer Lemon sounds good in that salad. Yes, that is what I will add when I add the avocado.

And I made it again. I love the pretty colors and the way the Meyer Lemon slices look in there. So pretty and the salad tasted amazing.

This was two days after I whipped up the vinaigrette. As you can tell it was thickening a bit being in the fridge. But the salad was so good.

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette

Except, I forgot something. As I was stuffing my face with bite after bite of the delicious flavor combination, I realized I had forgotten something I adore about this salad. I forget the sliced almonds. That crunch I like with each bite.

Guess what that meant? Yep – I had to make it again. This one was 5 days after the original vinaigrette was made. It was NOTICEABLY thicker but oh so very good. In fact, it did see to get a better flavor with age, however the consistency was just really thick. This really didn’t bother me, since when I tossed it all about, the dressing really coated the spinach leaves and it was just a wonderfully, flavorful salad.

Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette

So as you can see, it really doesn’t matter what you add to it, because it’s just a great salad to do whatever with. I purposely chose Spring ingredients to fit our #SundaySupper theme, but you could toss in any veggies you wanted and enjoy an equally delicious salad.

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette #SundaySupper
 
Prep time
Total time
 
A wonderful springtime salad!
Author:
Recipe type: Side
Cuisine: Salad
Serves: 2
Ingredients
For Salad:
  • 4 cups of baby spinach or 2 cups baby spinach 2 cups kale
  • 2½ cups of fresh strawberries, sliced
  • 1 Meyer lemon, diced
  • 1 avocado, sliced
  • ½ cup of sliced almonds
For Dressing:
  • 4 cups of sliced fresh strawberries
  • 4 tablespoons of lemon juice
  • 2 tablespoons of cider vinegar
  • ¼ cup of sugar
  • 2 tablespoons of olive oil
  • ½ teaspoon of poppy seeds
Instructions
To make the Dressing:
  1. In a blender, blend the strawberries until pureed. Add the lemon juice, apple cider vinegar and sugar and blend again.
  2. Add the olive oil in and blend until the vinaigrette has thickened. Stir in the poppy seeds and you are ready to use it.
  3. Stores in the refrigerator for up to 1 week.
To Make the Whole Salad:
  1. Layer the baby spinach on a 2 small plates or 1 large plate.
  2. Add the strawberries and avocado.
  3. Divide the Meyer lemons among the two plates (or all on one).
  4. Add the sliced almonds and drizzle with the wonderfully delicious Strawberry Vinaigrette you just made.
  5. Enjoy!

 

 

My friends and fellow #SundaySupper team are eager to celebrate Spring as well. Just look at these wonderful dishes they’ve brought you today!

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!