1 cup plain low fat yogurt
1 tbsp. chopped fresh cilantro
1 tbsp. thinly sliced green onions
2 tsp fresh lime juice
1 large jicama, peeled and julienned
2 large carrots
1 cup thinly sliced red onions
1/2 sweet red pepper, julienned
1/2 sweet green pepper, julienned
1/2 sweet yellow pepper, julienned
optional mixed baby greens
Mix all ingredients
Louise Bourgeois’s French Cucumber Salad
6 CUCUMBERS, PEELED
6 TBSP. OLIVE OIL
2 ½ TBSP. TARRAGON VINEGAR
½ TSP. TARRAGON
CHOPPED CHIVES OR GREEN SCALLIONS
To make this elegant salad—prepared by the artist as a first dish for her hungry guests—layer slivers of cucumber in a small bowl, sprinkling with salt between each layer. Cover the bowl and refrigerate for 12 hours. Remove the cucumbers and wash under cold running water, then dry on towels. To make the dressing, combine oil, vinegar, tarragon, salt, and pepper in a bowl and whisk. Drizzle the mixture over the cucumber slivers and toss. Add chives or scallions, then serve with hot French bread.
Read the full story of this amazing Summer Fruit Salad from Gertrude Stein and her life partner Alice B. Toklas. Alice B. Toklas did all the cooking in the household and later published her cookbook, which also features a recipe, contributed by her friend Brion Gysin. This recipe became later known as “the famous Alice B. Toklas brownies”.
Simply cut and slice jicama, cucumbers and carrots, add the zest and juice of a lemon and voila.
This Simple Salmon Salad is a great lunch idea from The Thankful Heart.
One July 1st The Thankful Heart. posted the following,
“Thankfulness is the beginning of gratitude. Gratitude is the completion of thankfulness. Thankfulness may consist of merely words. Gratitude is shown in acts.”
Henri Frederic Amiel –(1821-1861) Swiss philosopher & poet
I love this quote and wanted to share it.
What a great idea. I usually never make the “German Potato Salad” mainly because I remember while growing up I always burned my fingers on the hot potatoes while peeling them.
I’m glad I came across this post from this awesome Mother – Daughter Blog
Let me know if you enjoyed that Crock Pot German Potato Salad and don’t forget to check out the Mother – Daughter Blog
1/2 cup grated Parmesan
Preheat oven to 400ºF
Line a baking sheet with parchment paper. Pour a tablespoon of Parmesan on to it and repeat. Spacing 1/2 inches.
Bake for 3 to 5 minutes or until golden and crisp.
Stay fresh in refrigerator for about a week.
Healthy quinoa and fruit make one of the healthiest and most delicous things on earth. I am on a thirty day cleanse. So, in the next few weeks be expecting extremely healthy recipes consisting of q…
Source: Quinoa Fruit Salad