Sweet Peaches Summer Salad

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Summer has finally hit me! I just finished my dietetic internship and now I have (what feels) like all the time in the world to create yummy recipes and finally get back on my recipe redux posts! For this month's Recipe Redux, I was ready to take on some of my favorite ingredients. The theme being "Peaches, plums, nectarines, apricots: we love them all! And they are at their peak season now in summer. So show us your favorite healthy recipe celebrating stone fruits", I knew a delicious and colorful sweet and savory summer salad would hit the spot!

This recipe is simple and only needs 5 awesome ingredients

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Sweet and Savory Summer Salad

Ingredients:

  • 4 peaches, pitted and diced
  • 10 heirloom tomatoes, cut in half
  • 1 small seedless watermelon, scooped into pieces or chopped
  • 1/2 cup mozzarella pearls (about 10-12)
  • balsamic glaze (homemade or store bought)

Directions:

  1. Combine all ingredients in a large bowl, mix well. Pour on a large serving platter. Top with balsamic glaze and serve chilled.

For homemade glaze:

  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey or brown sugar

Directions:

  1. Add balsamic vinegar and honey (or sugar) in a small saucepan set over medium heat.  Reduce the heat to medium-low heat once the mixture begins to bubble. Simmer until reduced by half, for about 10 minutes. Remove from the heat and set aside to cool before serving.

 

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1 Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Fried Chicken Caesar Salad and Carrot Ginger Bisque

I love home-cooked meals. I love being in the kitchen and whipping up something simple and delicious for my family after a long day of work. Why? Because it gets the creative juices flowing and I get to show off my "skills" to my parents. I enjoy cooking for people and dinner is becoming one of my favorite meals to prepare. I used to always BAKE BAKE BAKE but I noticed I had gained weight and wasn't feeling as "healthy" as I could feel. So for the New Year I told myself I would eat more protein and cook more healthful meals. I would like to introduced one of my favorite meal combinations-- soup and chicken caesar salad! I made a carrot-ginger bisque with a fried chicken caesar salad. I'll be ordering the soup and salad every night! I am proud to say my dad (the excellent cook in the family) enjoyed this healthier meal and was fully satisfied. I hope you enjoy! 

P.S. The soup has been a lovely dish for these cool winter nights... what will I do when the weather warms up?! Eat it anyways. hehe

Fried Chicken Caesar Salad

Yield: 4-5 servings

Ingredients:

  • 1 lb fried boneless chicken, diced
  • 1 (5-ounce) container mixed greens
  • 15 cherry tomatoes, washed and cut in halves
  • Caesar dressing
  • Croutons, optional

Directions:

  1. In a large bowl, combine mixed greens, tomatoes and Caesar salad dressing. Toss well. 
  2. Top salad with fried chicken and croutons. Place in fridge for 20 minutes or until chilled. Enjoy!

Carrot Ginger Bisque

Yield: 4-6 servings

Ingredients:

  • Extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 lb. carrots, peeled and chopped
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons lemongrass puree (found in produce department)
  • 2 tablespoons garlic, minced
  • 1 (14-ounce) can lite coconut milk
  • 4 cups vegetable broth
  • salt and pepper, to taste
  • parsley, optional

Directions:

  1. Heat a large soup pot over medium heat. When hot, add oil and butter. When butter has melted, add carrots, celery, onion, ginger, lemongrass and garlic, cook for 5 minutes or until vegetables are soft and onions/celery are translucent.
  2.  Add coconut milk and vegetable broth. Stir in a dash of salt and pepper. Bring to a boil then reduce heat to low and let soup simmer for 20-25 minutes, or until carrots are soft.
  3. Turn off heat and let cool for 5 minutes.
  4. In a heat resistant blender, pour soup mixture into blender and blend until smooth. Repeat task until all of the soup is blended into a bisque. 
  5. Pour into bowls and top it off with fresh parsley. 

Note: Depending on how much ginger flavor you like, add more or less to the soup! It will still taste delicious.

Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Strawberry, Spinach and Nut Salad

Eat your fruits and veggies! When I can find the time to get to the grocery store I like to stock up on berries, nuts and spinach. These three ingredients are packed full of nutrients and make a delicious combo in a cup (smoothie) or on a plate (salad). Since I make smoothies like every other day, I decided to focus on making a salad. One of my favorite salad combinations includes strawberries, spinach, macadamia nuts and walnuts. I added chia seeds and a balsamic vinaigrette to this recipe.

I also love red and green color combo... is it Christmas yet?

What's your favorite salad combo? 

Strawberry, Spinach and Nut Salad

Ingredients:

  • 1 (5-ounce) package spinach or mixed greens, washed
  • 1 cup fresh strawberries, stemmed and sliced (or diced)
  • 1/2 cup walnuts, chopped
  • 1/4 cup macadamia nuts, chopped
  • 1 tablespoon chia seeds
  • 3/4 cup Raspberry Vinaigrette (or balsamic vinaigrette)

Directions:

  1. In a large bowl, combine all ingredients and mix well, until evenly coated. 
  2. Place in fridge for 15 minutes and serve immediately.

Note: add some feta cheese or other berries for more flavor!

Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be