This is a sweet salad and best served over a bead of bitter greens. Bitter greens are extremely good for you! However, you may use whatever type of lettuce green you would like.
Mix dressing ingredients together in a jar. Shake well.
Layer green in bottom of bowl. Toss all other ingredients together and serve over greens.
Drizzle dressing over salad! Eat! Live! Pray! Love! Or whatever your karma dictates.
Fun, Delicious, & Healthy all rolled up in one breakfast!
Polka Dot Eggs:
Oatmeal with Kisses and Apples:
Toss salad ingredients together in a bowl.
Take 1/2 tbs of bacon grease and whisk with dressing ingredients in a small microwaveable bowl. Zap for 30 seconds or until hot.
Pour over salad. Toss and serve with some cranberry bread.
Right now Harris teeter has a cranberry-white chocolate bread. You will lick the plate; I promise!
Toss together and refrigerate until ready to serve.
To steam asparagus in the microwave, just trim and rinse the stalks then loosely wrap them in a damp paper towel. Place on a microwave-safe plate and nuke for 4-5 minutes (less for thinner stalks, more for thicker). Carefully open the paper towel so you don’t get a steam burn, and serve.
1. In a small bowl, combine the basil leaves, vinegar, oil, salt and sugar.
2. Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.
3. While the cheese is marinating, cut the strawberries, horizontally, into 1/4 to 1/2-inch slices. (There will be a handful of "scraps" that you should eat. Right now, while you're cooking. Delicious!)
4. Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.
5. Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)
To thinly slice the basil, pile the leaves on top of each other to form a stack. Roll them up tightly, lengthwise, and then horizontally, cut this roll into thin slices. (This cut is called a chiffonade.)
Note: This salad is best eaten the day it is made. Though it was still tasty the next day, be aware that on the second day the strawberries will have gotten a bit limp and some of their color will have 'bled' onto the chicken.
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