Last weekend was such a great weekend. We had our friends Andrew, Hilde, and their little guy Benjamin visiting from Norway for the weekend. We had so many laughs and lots of great conversations and too much good food. A trip to the farmer’s market for cheese, samosas, and chicken souvlaki, a walk through Odell Park, and lots of shopping in between made for a fantastic time. We only wish the weekend were longer. We were so sad to see them go.
Andrew and Stephen made dinner Saturday night – which included some of the best barbecue steaks we’ve ever eaten and an onion and blue cheese cream sauce. Ah-mazing.
I still remember when I first tasted this recipe. My best friend Kyla introduced me to it, waaaaaay back when we were in high school. She brought it to a potluck we were going to, and I just had to know how to make it. I LOVE this stuff. I would sit down and eat the entire bowl of this stuff, if no one were watching.
This recipe is a great recipe for dessert if you’re looking for something really quick and easy to whip up.
Whip up. See what I did there?
Four ingredients. Nice and light. Sweet and fruity. Delicious. Dessert salad. That’s what this recipe is.
A pasta salad is something for which everyone seems to have a recipe. Or multiple recipes.
This is the recipe for pasta salad that I’m most familiar with. My mom made it and now I like to make it. My husband likes that I make it too. It’s perfect for summer as it will stand up to a warm day, since it’s not made with a mayonnaise based dressing.
Speaking of the dressing, the dressing for this salad may not at first seem very appetizing, but trust me, it’s really tasty.
I’m not sure what kind of weather you’re enjoying where you are, but here in the Maritimes, it’s been really warm and sunny. Until today. Good thing I made this grilled vegetable salad yesterday.
In this house, the biggest problem with supper is the question, “What are we going to have with it?”. Our main choice is generally an easy one to make, but then there’s the question of sides. It exhausts me sometimes, honestly. I just get tired of thinking about it.
On the days we’re barbecuing, I figure if we can put the entire meal on the barbecue to cook, all the better. That’s why I came up with this grilled vegetable salad. I’m sure we’ve all made grilled vegetables to some extent, but adding this lemon herb vinaigrette takes them from “mmm, grilled veggies” to “holy cow these are really good grilled veggies!”.
Use whatever vegetables and herbs you have on hand for this recipe. I used peppers, onions, mushrooms, and zucchini. I used some herbs from my herb garden: thyme, oregano, and parsley.
Today’s salad is so easy to make and so tasty that you’ll want to make and eat it at least once a week, if not more.
When I post a recipe, I make it, then try it on my husband before going ahead and blogging it. He’s my tester. I should also mention that is a huge lover of all Asian flavours. For this particular recipe, I took an old recipe we had for marinated cucumbers and put an Asian spin on it to see how this would suit him.
Here’s how the taste test for this particular recipe went down:
Me: You want to try a slice of this cucumber? See if you like it?
He tries it. Looks at me. I smile.
Me: You want another slice?
Him: No, that’s OK. I’m just going to go get a bowl.
Ten minutes elapse. I’m still standing in the kitchen. He comes back out to the kitchen.
Him: I could seriously eat a whole big bowl of those cucumbers.