It's Wednesday!

FOOD

With the warmer weather approaching, I switch up my menu at home. I usually make soup once a week in the colder months (great meal to double up and freeze half right away). That’s October to now. Starting in May, I exchange my soup making for salad making. My kids like vegetables so, I count myself blessed!

These jarred salads are easy to make, and virtually produce no waste when packaged in an old jar. For a heartier version, replace the lettuce with pasta or do both!

Bon appétit!

The Fresh Perspective...

Mexi-corn salad. Get it in ya!

This salad is so simple and so deelish! Never have leftovers…

• 6 grilled corn cobs

• 1 can of black beans

• 1/2 clup sliced cherry tomatoes

• 1/2 cup cubed queso

• 1 tsp fresh cilantro (change to oregano if you’re like me)

• 1 tbls lemon juice

Dressing

• minced jalepeno

• 1/4 cup sun dried tomato dressing

• 1 tsp honey

All you need to do is put all the ingredients into a bowl, add the dressing and mix, mix, mix. I like to keep it in the fridge for at least 30 minutes so all the flavors can meld together.

Truth be told, you can put whatever you want to in a bowl and drizzle it with whatever you want! That’s the beauty of salad and the beauty of summer cooking!

That’s the fresh perspective…

Wordless Wednesday

Spring salads... Is it spring yet?