Blended Flavors Salad

 SALAD INGREDIENTS:

2 cups strawberries, halved

1 pint cherry tomatoes, halved

3 garden crisp cucumbers, quartered and thinly sliced (not large cukes; shorter fatter type)

1 small red onion, thinly sliced

Small handful fresh mint, roughly chopped

Small handful fresh cilantro, roughly chopped

 

DRESSING:

1 Tablespoon Dijon mustard

4 Tablespoons Extra Virgin Olive Oil

1 Tablespoon raw honey

1 fresh garlic clove, minced

½ teaspoon sea salt

¼ teaspoon ground pepper

 

TOPPINGS:

4 Tablespoons pine nuts

4 Tablespoons sheep feta cheese, crumbled

 

DIRECTIONS:

1.       Prepare salad ingredients as indicated

2.       Place in medium large bowl

3.       Place dressing ingredients in small bowl

4.       Whisk well

5.       Drizzle dressing over ingredients

6.       Sprinkle on toppings

7.       Enjoy!

(Thanks to healthyfood.addiction)

Lemon Ginger Leftover Turkey Soup

• 3 medium shallots, diced
• 3 medium carrots, sliced
• 4 celery ribs, chopped
• 4 garlic cloves, crushed
• 4 cups leftover turkey or chicken, chopped or shredded
• 1 jalapeño, seeded and sliced
• 2, 3-inch pieces ginger, peeled and grated on the microplane or minced
• 2 fresh lemons, zest, and juice
• 8 cups turkey, chicken, or vegetable broth
• sea salt and freshly ground black pepper to taste

Garnish ideas:

• 1 small bunch of fresh parsley or cilantro
• 4 green onions, sliced
• sliced jalapeño
• lemon slices

Instructions

1. Heat the oil in a large Dutch oven or stock-pot over medium-high heat. Sauté your shallots, carrots, celery, and garlic for 3-4 minutes, stirring frequently.
2. Add in all of the remaining ingredients, except for your garnishes.
3. Simmer your soup over medium-low heat, covered, for 20-30 minutes stirring occasionally.
4. Taste test and add sea salt and pepper as desired.
5. Serve your soup hot, with lemon slices, and garnish with fresh parsley or cilantro, jalapeño, and green onions.
6. Enjoy!

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