Thai Cucumber Salad

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I just got back from Vegas, and it was hot as f%^#*@((%.  I totally forgot what Vegas summer is like, and I think I almost died.  There is no escape.  It’s like being under a blowdryer.  It’s that feeling of when you open the oven and it burns your face.  It’s like your body is turning to dust and also you’re pouring a waterfall of sweat at the same time.  But!!! I had so much fun.  I got to go shopping with my grandma and spent probably three days worth of work on sandals.  My grandpa took me to breakfast at the golf club on multiple occasions.  I went to the second tiki bar of my life (the first being in Bergen, Norway, fun fact), and I drank all kinds of rum drinks and laughed with my friends.  Then, I woke up with my first Vegas hangover.  I breathed in a whole lot more cigarette smoke than I have ever wanted to.  I also got lost in my own hometown, and I was offended.  When did Vegas change the roads??  And, I found a lovely specialty coffeeshop near my childhood home, which didn’t even open until after I moved away!

Lastly, and this is the biggest and most confusing change since I moved away, I saw a professional hockey stadium!  And like, ok, the hockey stadium has been there for a while, but we have a real, professional sports team in Nevada!  It’s INSANE around here.  Every sports bar until recently had been filled with black-and-gold laden hockey bros surrounding every TV in every bar across the state.  I hate to shatter the illusion that is Vegas, but this really is the most exciting thing happening in our state rn.

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Now that I’m back in Reno, and it’s still hot as all get out, I’ve been working on summery recipes to help cool me down.  I’ve been making tons of salads and eating cucumbers like it’s my damn job.  I know that makes me sound like someone who doesn’t get out much, and you’d be right.  But I really do love cucumbers and especially when they’re covered in vinegar.

Back in Vegas, there’s this Thai restaurant that I love, and it’s the Thai restaurants that got me into Thai food.  It’s soooo good.  I think about it a lot, especially their basil noodles and lemon chicken.  However, when I moved to Reno and started trying other Thai restaurants is when I discovered Thai cucumber salad.  And I died.  Because it’s like pickles but so much better.  I will make an entire batch of this for lunch, and sometimes I add carrots and peanuts!  I like to make it with chicken satay, yellow curry, Thai noodles, etc.  Also, it’s perfect with BBQ even if it’s not Thai BBQ.  It just works for all things is basically what I’m trying to say.  I posted a recipe for Thai cucumber salad a while back, and that one was good, but this one is definitely the way to go.  If you need me, I’ll be on my back porch grilling and eating cucumbers in abundance, bye!!

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xo Sara Lynn

*Song of the Day: Ran by Future Islands

Kale Salad with Greek Yogurt Caesar Dressing

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There’s a restaurant in Reno called Campo that makes a kale salad and, not even kidding, it makes me crave kale salads.  It’s lemony, garlicky, and topped with crispy parmesan and a poached egg.  I think about it a lot and have considered going there just for a kale salad and their caramel budino, but I don’t want to be judged by the servers, even though I think kale + caramel pudding is the epitome of balance.  I guess you could call the salad “famous” by Reno standards, and the original owner of the restaurant was even nice enough to post the full recipe online.

In an effort to convince you guys I don’t constantly eat potatoes and brownies, I decided to post this kale salad, which is a typical meal I serve on the weekdays.  This came about after I looked through my Insta the other day and noticed that practically everything is covered in cheese or sugar, aside from the carrot salad I’ve been obsessing over lately.  Obviously, it’s inspired by my favorite at Campo, but unfortunately this particular version is not served with the bacon-y bolognese, wine, and a caramel budino that I’ve grown accustomed to.  However, what I love about this salad is that I can come home from work, take the puppy on a walk, work out, and quickly whip up a full meal in like, 10 minutes, which I eat while watching Friends or Arrested Development for the millionth time.  I have that spring-fever if you can’t tell.

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A few years ago, back when SSL was just a baby blog, I posted a recipe for “healthy” Caesar dressing made with Greek yogurt.  Back then, I couldn’t find recipes for Greek yogurt Caesar online, but I knew it would work, and I was determined to find a healthier Caesar alternative.  I was way big into tags like “healthy”, “low-fat” “sugar-free”, etc. back then, which I have clearly moved on from.  However, that Caesar dressing was actually pretty healthy, and it quickly became the most popular recipe on my blog thanks to Pinterest.  I was going through it the other day and cringing at the old pictures, which I’m sure were taken on an iPhone in my parent’s kitchen.  Inspired by Campo’s salad, I decided to recreate the dressing to fit my current tastes.  It is essentially the same recipe aside from a couple tiny changes (which I will note).  I also wanted to update the pictures and show a different way to make a Caesar.  Another plus: beside it being a healthier alternative to regular dressing, I love how creamy and tangy the Greek yogurt makes this dressing, or any dressing for that matter.

P.S. I don’t know if it’s possible, but I think I might actually like my version of this kale salad better than Campo’s (???).  It’s creamy, garlicky, lemony, and totally meant for a poached egg.  Of course, no recipe I make will ever beat Campo’s caramel budino 🤷

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Kale Salad with Greek Yogurt Caesar Dressing
Serves 4 (side dish) or 2 (meal)

Ingredients for Salad

6-8 c. dinosaur kale (or curly kale)
1/2 c. parmesan, shredded
2-4 poached eggs (2 for meal, 4 for side)
Lemon, for serving
Pepper, for serving

Ingredients for Dressing

1/3 c. plain Greek yogurt
1 Tbs. parmesan, grated
2 tsp. Worcestershire sauce
2 cloves garlic, chopped
2 tsp. lemon juice
1 tsp. Dijon mustard
2 Tbs. olive oil
1 Tbs. water
Salt and pepper, to taste

Preheat oven to 400° F.  Cover a cookie sheet in parchment paper and spray well with olive oil or cooking spray.  Place 1 Tbs. of parmesan in a little mound, making 8 mounds.  Spread each mound out into an even layer.  Bake for about 6-8 minutes or until crispy.  Let cool and remove from baking sheet.

Remove kale leaves from the tough stems.  Chop into bite-sized pieces.  Set aside.

To make the dressing, whisk together the Greek yogurt, parmesan, Worcestershire sauce, garlic, lemon juice, and Dijon.  Drizzle in olive oil while whisking, until incorporated.  Whisk in water, to thin.  Season with salt and pepper.

To assemble the salad, place kale on a platter.  Toss with the desired amount of Caesar dressing.  Place parmesan crisps on top whole, or crumble them.  Serve with warm poached eggs, fresh pepper, and lemon.  I also like red pepper flakes on the top of my salad.

*Note: The original recipe had 1/2 Tbs. parmesan, 1 tsp. lemon juice, 1/2 tsp. spicy brown mustard, 1 Tbs. + 1 tsp. olive oil, and 2-3 tsp. of water.  This version is still good although a little less flavorful than the updated recipe.


xo Sara Lynn

*Song of the day: Chronic Sunshine by Cosmo Pyke

 

Carrot Salad with Pistachios + Queso Fresco + Shallot Dressing

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I feel like I don’t have any good stories to share with you guys lately.  I just work and cook and do a little yoga.  Is this what post-grad life is??  I get a degree, and I become someone who looks forward to coming home on Fridays and eating takeout pupusas in my sweatpants while watching Arrested Development reruns?  Because that’s exactly what I did this past Friday, and it was kind of amazing.  Although Saturday I went to a party and had two whole beers sooooo…yay?  Raise the roof?  I don’t know how to be young anymore.  Help!!!

In other exciting news, we also got a new Indian restaurant in town, and it’s the best one yet!  And this weekend, I’ll be in Seattle hopefully going to lots of fun bars and coffeeshops.  So, things are looking up in the ‘cool department’!

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On another note, may I introduce you to one of my new favorite recipes?  I didn’t know it was possible to like veggies this much, but omg this carrot salad is sososo good!!  I don’t think we appreciate carrot salad enough in the states, because I’ve never seen one here unless I was at an authentic-European deli of some sort, but I’m starting a petition to make it a thing.

I made this salad for Easter, and it was perfect with ham and scalloped potatoes.  Then, I used the leftover dressing to make more carrot salad for work lunches the next few days.  I’m pretty sure I ate like, 8 servings of vegetables a day that week.  I hope this obsession lasts and eventually upgrades to a spinach obsession.

For this salad, you can peel the carrots into long, pretty ribbons like I did.  Texturally, it’s my favorite, but peeling carrot ribbons takes a long time, and you end up with weird little carrot pieces once you can’t peel anymore.  In this case, I just turn them into carrot sticks and snack on them alone.  When I was being lazy with it, I just used grated carrots which is way faster and can be done with a food processor.  Either way, the real star here is the shallot dressing.  It’s slightly-spicy and creamy from the yogurt.  I would dip anything into it.  If you don’t like carrots, at least make the dressing and put it on some kale or something.

Also!  This salad can be made a day in ahead, but put the pistachios on right before serving or they will lose their crunch.  Ok?  Ok!

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Carrot Salad with Pistachios + Queso Fresco + Shallot Dressing
Serves 8-12

Ingredients for the Salad

2 lbs. carrots, washed, trimmed, and peeled
4 oz. queso fresco, crumbled
1/2 c. pistachios, toasted
2 Tbs. Italian parsley, chopped

Ingredients for Dressing

1 small shallot, peeled and coarsely chopped
3 Tbs. white wine vinegar
3 Tbs. plain Greek yogurt
1 Tbs. Dijon mustard
2 tsp. honey
1/3 c. olive oil
Salt and pepper, to taste

Using a vegetable peeler, peel carrots into long ribbons.  Alternatively, you can shred them in a food processor.  Cover carrots with a wet paper towel to keep fresh.

To make the dressing, add shallot, white wine vinegar, Greek yogurt, Dijon mustard, and honey to a food processor.  Pulse until combined.  Drizzle in olive oil until emulsified.  Add salt and pepper to taste.

To prepare salad, add the queso fresco, pistachios, and parsley.  Toss with the shallot dressing, to taste.  Start with half the dressing and add more as needed.  Serve immediately.  To make the recipe ahead, combine everything but the pistachios.  Add the pistachios right before serving.


xo Sara Lynn

*Song of the day: Sleep Apnea by Beach Fossils

BLT Salad with Buttermilk Ranch Dressing

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Clearly, I’ve been having a moment with BLTs lately.  This is the second BLT-related post in the past month, which some may claim is incredulous, but I think is completely justified since bacon + bread + in-season tomatoes = heaven.  Also, can we take a moment to literally laugh out loud, because in that same Basic BLT post, I went on and on and on about how there are just some foods, such as BLTs, that should be left alone (I believe the direct quote was “BLTs should be BLTs and nothing more”) and then I turn around and turn a classic into a salad.  Blasphemy.  Who gave me this kind of power?

To make up for my intense hypocrisy, I may even forgive you if you decide to say, put something like turkey on your BLT, which I still believe is just a club sandwich, so if you’re going to get that far, you might as well add some good swiss to the mix.  However, I do ask that you maintain your dignity while doing so.  If I happen to come across a BLT utilizing ridiculous ingredients such curry powder or sauerkraut as an act of outright defiance against my Rule of Simplicity, we’ll have a problem here, people.

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Since it’s Labor Day weekend a.k.a. probably the last BBQ weekend of the year (at least for us colder cities), I thought I’d share this salad recipe, which goes perfectly with Tri-tip and grilled corn, burgers, or brats.  It only takes about 15 minutes to mix up, which leaves you plenty of time to enjoy your last late-night patio session of the summer before the fall creeps in.  I’m already starting to miss summer and the fresh food that comes along with it, but I can’t wait to share some wonderful fall-inspired recipes that I’ve been testing lately.  I hope you love pie, spices, and savory food straight out of the oven, because there’s plenty of that making its way to my little corner of the internet.  Also, probably some good sweater and Tahoe pics, since you know I love sharing my fun trips and outfits with you all ♥  Stay tuned for more!

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I hope you have an amazing Labor Day weekend with your friends and family!

XO Sara Lynn

*Song of the Day: Life Itself by Glass Animals

Thai Coleslaw

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A few weeks ago, my mom and grandma came into town, and we spent our days antiquing with my aunts and cousins.  Through my years of antiquing, I have become absolutely obsessed with candlewick glass (although I now lovingly referring to it as bubble glass, because it’s much cuter, and I didn’t actually know it was called ‘candlewick’ until my aunt mentioned it a couple days ago).   I have now compiled a whole china cabinet full of candlewick glass, because my aesthetic is an 80 year old in a 20-something’s body unless I’m picking out clothing, in which case I normally fit into the 60s or early 90s decades.  But I digress.  Candlewick is where it’s at, and although I’m probably too old to play tea party, I can almost guarantee that I will find an excuse to have one in the near future if only to utilize the four  eight tea cups and saucers I have accumulated over the years.  But for the time being, I’ve been using it in much more practical ways, like for Thai coleslaw for example.

You may have noticed that the theme around SSL as of late has been all-things-spring, especially if you read my post “Little White Blossoms“, which is kind of hilarious considering that today in Reno, all we had was little white snow flakes…But no matter.  I have already decided that it’s spring, and spring equals BBQs which equals coleslaw (and grilled corn and potato chips and watermelon and….stop me while you can).  I’m not quite sure why Reno is bringing back the snow and cold weather, but I do know that the spring semester is almost over and that I’m completely on board to BBQ all summer long.

 

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To be honest, I’ve never really liked coleslaw although pulled pork is one of my favorite foods, and BBQs are my favorite kind of party.  To most, coleslaw goes hand in hand…but for me?  No thanks.  I’m not necessarily interested in cabbage when it’s swimming in a pool of runny, sweet mayonnaise encased in a disposable plastic container.  Sounds appetizing, right?  I wouldn’t touch the stuff, but then I tried Thai coleslaw, and I was forever changed.

Thai coleslaw is not soggy or runny at all, but it is simple to throw together and goes perfectly with pork lettuce wraps (or anything else for that matter).  This recipe has become kind of a big deal in my house, and although I can’t claim it’s an original, I have adapted the recipe to fit my needs accordingly.  All you have to do is chop up the veggies, and you can throw the dressing on a couple hours in advance (which I prefer).  Simple, delicious, and does not require turning on the oven in the summer heat.  I would even go so far as to throw some grilled chicken or tofu in there and call it a weeknight, summery meal.  (Okay, let’s be honest, I have done that before, and I stand by that decision.  I have no shame in my game).

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Happy spring!

Xo SaraLynn

*Song of the Day: Pretty Pimpin by Kurt Vile

Roasted Vegetable Orzo Salad

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While in London, I ate french fries and gelato every single day.  I also indulged in a pint (or two) of craft beer.  Every single day.  For a month straight.  In short, my destructive, unhealthy diet was a sober vegan’s worst goddamn nightmare.

Needless to say, by the time I got home, I was prepping myself for an intense detox consisting of straight juiced kale and other horrible concoctions nutrition bloggers insist are good for the body and the soul.

While I didn’t *exactly* end up subjecting myself to some kind of horrible, liquid diet (I mean, last weekend was my birthday, so of course I was going to eat steak and cake!), I was able to come up with some yummy, clean recipes.

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One recipe from the mix is this roasted vegetable orzo salad.  It’s light and summery which made me extra excited to eat it for lunch all week.

Although I’m longing for sweater weather season with soup-based dinners and a nice mug of warm tea before bed every night, I’m still trying to push as much summer recipes into my life as I can before it’s too late!

This recipe is especially great served over spinach with a little extra dressing and a grilled chicken breast.

On a side note: My heartburn has gone away since I started incorporating more veggies and less french fries into my life.  Weird right?!

Roasted Vegetable Orzo Salad:

1 1/2 c. orzo pasta (whole wheat if you can find it)

2 zucchinis, cubed

2 yellow squashes, cubed

1 red bell pepper, diced

1 yellow or orange bell pepper, diced

1 can chick peas, drained

1/2 c. walnuts, toasted

Crumbled feta, for topping (optional)

Dressing:

1/4 c. olive oil

2-3 Tbs. red wine vinegar

2 garlic cloves, chopped

1/2 tsp. Dijon mustard

1/4 tsp. dried parsley

Onion powder, to taste

Salt and pepper, to taste

Pinch of sugar, agave, or honey

Preheat oven to 350* F.  Toss zucchini, yellow squash, and bell peppers in olive oil and a few pinches of salt.  Spread onto a greased baking sheet.  Bake for about 20 minutes, or until tender.

Meanwhile, cook orzo according to package directions.  Drain and let cool to room temperature.

While pasta is boiling, whisk dressing ingredients together until incorporated.

To make the salad, mix cooled roasted veggies with the orzo, chickpeas, and walnuts.  Pour dressing over the top and mix to coat the orzo.  Cover with a lid or plastic wrap and store in the fridge until ready to eat.

Serve with crumbled feta over the top.

Makes 4 entree servings or 8 side servings.

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Although I miss the nights of drinking pale ale at the Craft Beer Company in London, eating deep fried foods, and laughing with my friends, I’m also happy to be on a normal eating schedule again!

It’s also nice to not have to take an antacid before bed every single night.

Can’t say I wouldn’t do it all again!

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Song of the Day: Smother–Daughter

Cabbage Crunch Salad

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Reno weather has finally gotten much more sunny and much less rainy.  I don’t really quite understand what’s happening but the rain was non-stop for like, 2 weeks.

At this point, I’m not sure why I’m even surprised with crazy Reno weather.  One time a few months ago I walked into the grocery store in 80 degree, completely sunny weather and walked outside to a blizzard.

It may not have been quite that dramatic, but it was pretty close.  Anyways, that’s typical Reno weather.  Welcome to Northern Nevada!

Although I have loved the constant rain, cool weather, and cloudy skies, I’m also really excited for it to clear up so that I can go to Tahoe and lay on the beach next weekend!  I’ve heard it’s going to be in the 70s and sunny.  Being an OG Vegas girl (where you barely wear clothes from mid-May to mid-August), I’m going to need to wear a swimsuit very soon.  Although I definitely consider myself a Renonian at this point in my life, I can’t completely get away from that part of my upbringing.

Anyways, to celebrate the warmer weather, my friend invited me to go to a BBQ that her friends are hosting.  To feel like I contributed in some sort (and since I feel the incessant need to please people), I decided to make one of my family’s favorite recipes.

To be honest, I’m not really sure where this recipe came from, but I know my grandma has been making it for forever.  We make it quite frequently in the summer, which is why it’s definitely my BBQ staple item.

The recipe itself seems a little odd.  It is.  I may have even used the adjective “ghetto” to describe it before.

But it’s soooo good, and you definitely need to make for your Memorial Day BBQ.

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Ingredients:

Salad:

1 head green cabbage, shredded

4 green onions, chopped

1 c. slivered almonds

4 Tbs. sesame seeds

2 packages chicken flavored Top Ramen

Dressing:

1 c. vegetable oil

6 Tbs. sugar

4 Tbs. cider or red wine vinegar

Salt and pepper, to taste

1 package Top Ramen seasoning

Heat oven to 350* F.  Spread almonds and sesame seeds evenly on a baking sheet.  Bake for 5-8 minutes, or until nuts and seeds are evenly toasted.  Cool.

Combine shredded cabbage, green onions, almonds, and sesame seeds in a large salad bowl.  Set aside.

Combine dressing ingredients until smooth.  Toss dressing with salad, cover, and refrigerate for a few hours to marinate cabbage.

Right before serving, crush Ramen noodles and toss with salad.  Serves about 20.

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Have a wonderful Memorial Day weekend!  Thank you to our amazing troops, past and present, who have fought for our freedom.

We are so, so grateful.

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Song of the Day: For Emma by Bon Iver

Thai Marinated Cucumbers and The World is a Beautiful Place (and I Am No Longer Afraid to Die)

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Does anybody (besides me) like the smell and idea of pickles but not actually like pickles themselves?

Because I’m finding that I have that kind of relationship with pickles.  I want to like pickles, I just have a hard time with them for some reason.

Probably cause I’m a weirdo.

Which is coincidentally what my roommate thinks I am after I took him to see The World is a Beautiful Place and I Am No Longer Afraid to Die (or to shorten it: The World is a Beautiful Place/TWIABP)

Oh, you don’t know who that is either?

I’m not surprised actually, but you should check them out.  I’m a little bit in love with them <3

(ily TWIABP)

Uhhhhhh…back to the pickle thing now?

I’m not huge on pickles, although I am trying, but I looooove Thai marinated cucumbers.  I don’t know how you couldn’t.  They’re kind of sweet and vinegar-y and go great with chicken satay with peanut sauce or homemade ramen just sayin’.  Also, they’re way healthier than pickles, so there’s that.

And you should try them about rightthisverysecond.

Okay?

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Ingredients:

1 cucumber

1/4 c. rice vinegar

2 Tbs. sugar

1 clove garlic, minced

Salt and pepper, to taste

Red chili flakes, to taste

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Slice your cucumber.  I really like pickling cucumbers for these because they’re super crunchy, but I couldn’t find any at the store this time, so a regular one works just fine! (Also, this is like, half a cucumber because that’s just what happens sometimes).

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Whisk together the vinegar, garlic, sugar, salt, pepper, and chili flakes.

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Pour vinegar mixture over cucumbers.

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Mix together.  Let marinate for about 20 minutes (or longer if you like it really strong) and then pour out extra vinegar.

“Hey Sara, you need to go get your nails done now”–you guys.

“I know, I’ll try to do better in the future”–me.

(Thank for loving me anyways) (Even when I enter weird made up commentary mid directions).

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Put these on everything.

XO Sara

Song of the Day: Space Exploration to Solve Earthly Crises–TWIABP (fitting, yes?)

Also ft. Chris Zizzamia who does an awesome spoken word/poetry collab with the band which you will hear in this song!  Cool, right?

The Best Ranch Ever

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Seriously.

Drop what you’re doing right now and make this ranch.

It. Is. So. Good.

Is it sad that I literally had to stop myself from licking the mixing spoon?

At lease I didn’t drink it right?

Well, I did consider it.  But I didn’t seriously consider it.  So that makes the whole situation better, yes?  (Yes, Sara.  Whatever helps you sleep at night).

Put this on some iceberg lettuce and you may become the happiest person on the planet, it’s almost guaranteed.  (My family actually calls iceberg lettuce “ghetto lettuce”.  I don’t really know why, all I know is that it’s so good with a spoonful of ranch dalloped on top.)

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Growing up my mom never let my brother and I have ranch with our carrots or other veggies.  I guess the word “let” is not the best word.  She just simply didn’t serve it.  My brother and I were fine eating veggies just by themselves.

In fact, I was never really a fan of salad or other veggies with ranch until a few years ago.

Which absolutely does not mean this will become a regular thing.

Just until the big jar of homemade ranch in my fridge is gone.

So until tomorrow…

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Ingredients:

1/2 c. mayo

1/4 c. sour cream

1/4 c. buttermilk (1/4 c. milk + 1/4 Tbs. white vinegar)

1/2 tsp. dried chives

1/2 tsp. dried parsley

1/2 tsp. dried dill

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dijon mustard

1/2 tsp. white vinegar

Salt and pepper, to taste

Mix ingredients together in a bowl and whisk with a fork until there are no more lumps.

Refrigerate in a jar or covered bowl until ready to serve.

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It doesn’t get any easier than that, folks.  If you want it to be super flavorful, you may consider doubling the spices.  Make it and then adjust according to taste.  It really isn’t a finicky recipe.

Have a great Sunday, my dear readers.

XOXO Sara

Chicken Apple Walnut Salad with Raspberry Vinaigrette

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I’m finally back! 

*Hawaii* was the best vacation I have ever, ever been on but now I’m back, unpacked, and ready for a relaxing few days before I move to Reno.  

This summer, when I’m not out of town, I have been obsessed with salads!  They’re perfect for light summer lunches (and little bikini waistlines).  

With all of the fresh produce available in the summer, there’s so many possibilities to delicious, easy salads.  Plus, the ingredients are inexpensive and go a long way.  

Another bonus is that making salads will help you avoid turning on the hot stoves and ovens (although I did bake 8 dozen cookies yesterday.  Steamy kitchen anyone?)

So, since there’s only a few weeks of summer left (sigh) break out your cutting board and chop up some fresh ingredients for a nice summer salad.  Start with this one, and then down it with a few homemade cookies (;

*Look for a post in a few days about my trip to Hawaii!  I will show you the best things to do and the prettiest places to go*

 

Ingredients for Salad:

1 c. mixed spring greens

1 c. baby spinach

2 Tbs. feta cheese

4 oz. chicken breast, cooked thoroughly 

1/2 apple, diced (I used Gala)

3 Tbs. walnuts, chopped

 

Ingredients for Dressing:

1/2 heaping cup frozen raspberries, thawed slightly

3 Tbs. canola oil

2 Tbs. apple cider vinegar

1/2 tsp. honey dijon

2-3 Tbs. honey, to taste

2 tsp. poppy seeds, toasted

Salt and Pepper, to taste

 

To make dressing:

Combine raspberries, canola oil, apple cider vinegar, dijon, honey, and salt and pepper in a blender.  Blend until completely smooth.  Strain the dressing through a sieve to remove any chunks or seeds.  Stir in poppy seeds.

 

To prepare salad:

Toss all ingredients in a large bowl.  Drizzle 2 Tbs. of dressing on the salad and enjoy!

 

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The dressing in this salad rocks!  Tangy and fruity all at once.  

I hope you guys enjoy this delicious summer salad.

 

Alternatives:

Vegetarian:  Replace chicken with extra veggies or fruit.

Vegan:  Replace chicken with veggies or fruit.  Replace feta with vegan cheese or exclude altogether.  

Paleo:  Replace cheese and walnuts with veggies or fruit!

Gluten Free:  This recipe is gluten free!

XOXO Sara