The Best Ranch Ever

DSC02359

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.)

DSC02365

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…

DSC02366

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.

DSC02357

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

Advertisements

Chicken Apple Walnut Salad with Raspberry Vinaigrette

photo

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!

 

photo (1)

 

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

 

Four Bean Salad with Dill Vinaigrette

blog 128

Hello all 🙂

I was on a mini hiatus which I feel awful about but it has been a crazy, crazy few weeks.  And it’s only getting crazier from here on out.

First off, I have finals all this week and next week. Then my graduation ceremony.  Then my graduation party.  Then moving.  And then college.  Plus everything in between.  AHH!

Only two more months and I’ll be laying on a beach in Hawaii…

But until then, I have to keep up with my normal daily life.  Eating right, working out, etc. etc.  Sigh.

Luckily, it hasn’t been too difficult to eat right some of the creations I’ve been coming up with lately.  Seriously, I’m on a roll.  Expect some awesome recipes when I get around to blogging them (again, hiatus, sorry).

But first, I’ll start off with my four bean salad.

This salad was perfect alongside grilled chicken and asparagus for dinner and then a turkey and pepper jack sandwich the next day.  It pretty much goes with everything summer-y.  Which is awesome because I am in the summer mood!  Seriously, how many more days of school?

The reason I chose 4 beans instead of the traditional 3 is simple.  The beans were on sale 4 for $5.  And I used cannellini and navy beans in place of green beans just because I like the taste better.

I’m quite complex aren’t I?

Ingredients:

1 can kidney beans

1 can garbanzo beans

1 can cannellini beans

1 can navy beans

1/2 c. apple cider vinegar

3-4 Tbs. olive oil

1 1/2 Tbs. honey

2 tsp. dried dill (you can replace with fresh)

2 cloves garlic

1/2 tsp. onion powder

1/2 tsp. parsley

1/4 tsp. ceyenne pepper

1/2 tsp. lemon juice

2 tsp. dill pickle juice (optional, but highly recommended)

Drain and rinse the beans in a colander.  Mix together in a big salad bowl.

Whisk together the remaining ingredients.  Pour over beans and mix together.

You can serve it immediately or after a day or two.  I like to let it marinate the beans for a day before I eat it because it makes it so much more flavorful!

It’s quite possibly the easiest recipe and it tastes so good!  You could also add onion, celery, or whatever else you want.

blog 125

blog 130

Let me know what you all think of this recipe!

XOXO Sara

Healthy Pasta Salad

blog 008

Hello friends 🙂

About a week ago, I made this pasta salad recipe and it was super delicious.  Plus, it’s healthy so it’s perfect for a weekday lunch.  In fact, I had it every day last week!

School has been absolutely crazy lately with prom, Grad Nite, and college all coming up!  Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.

However, among all the craziness in my life my wonderful boyfriend came  over and surprised me by taking me to lunch yesterday.  That’s a way to have a week made!

Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well.  2 1/2 years goes quick!

So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about  grabbing a fast food bag instead!

Ingredients:

1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions

1 orange pepper, diced

1 cucumber, sliced

1/4 c. Parmesan, shredded

1/4 c. part skim Cheddar cheese, cubed

1/4 c. part skim Colby Jack cheese, cubed

1 can chick peas (garbanzo beans), drained and rinsed

1/4 c. low fat salami, sliced

Dressing:

1/2 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, chopped

2 tsp. Italian seasoning

1/2 tsp. dried parsley

Salt and Pepper, to taste

1/2 tsp. spicy mustard

1/4 tsp. sugar

While the pasta is boiling, mix together the ingredients for the salad dressing.  When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing.  Refrigerate until chilled.  Serve.

*More vegetables could always be added to this salad!  Olives, onion, tomato, etc.

blog 007

\

blog 006

Stay Serendipitous!

XOXO Sara