I feel as though I’ve been waiting around permanently for humid summer evenings. And my goodness are they here. Smoky BBQ meats, new juicy watermelon, and frozen yogurt has taken over my life and I couldn’t be more ecstatic about any of it.
As you’ve probably seen via my Instagram , I’ve been taking a few summer trips. On the way, I discover myself eating dinner out and taking pleasure in food in accordance with each state’s culture. Often times, I’ll order some kind of chopped salad; each one becoming more unique than the last. In New Mexico, I loved a BBQ Chicken salad with green chile, chickpeas, jicama, mango, red pepper and an unbelievable cumin-lime dressing. In Minnesota, I frequently chew on my Healthy Poultry Chickpea Chopped salad and mix in the dressings. When in NEW YORK going to Tony, I gravitate to greek salads with crimson potatoes, grilled onions, olives, and plenty of feta cheese.
After traveling across the states, I wanted to recreate my own favorite salad in the home. This time around, a salad that was unique to summertime and mixed some of my favorites. Something that was slightly sweet and ideal for providing at potlucks or summer time BBQs. All of the ingredients below finished up in my own big salad bowl.
Crunchy, new romaine
Juicy, ripe strawberries
Sweet summer corn
Beautiful, ripe creamy avocado
Plump little grape tomatoes
Crunchy, special roasted pecans
Leader Valbreso Feta Mozzarella cheese Crumbles
I swear I could have kept adding, but you’ll find that the options are countless. The great section of a cut salad is that it is pig feet healthy for you easy to combine up the elements, or add others to create it your own.
Consider swapping blueberries or raspberries for ensure it is vegetarian, make use of chickpeas rather than chicken. Add dark coffee beans or mango for a little southwestern motivation. Ensure it is heartier with quinoa and make use of spinach rather than romaine to get a filling summer supper.
Know very well what I’m an enormous fan of? Blending in the cheeses for added taste and creaminess.
Have you men heard of Président Cheese? They’re actually one of the world’s premier cheesemakers (AND Europe’s leading parmesan cheese professional). I am a huge fan of their Valbreso Feta Crumble made with sheep’s dairy. It tastes just like a dreamy mixture between goat parmesan cheese and feta and is particularly delicious in summery salads because of how creamy it turns into when tossed challenging other ingredients.
Last but not least, if you’d like to enter to gain $50 worth of your own Président cheese, check out , where you are able to download a promotion for cheese in addition enter their Pinterest sweepstakes. You can find more information about their amazing cheeses, and see beautiful recipes in the Art of Parmesan cheese site or following a hashtag #ArtOfCheese.
6-8 oz grilled chicken breast, chopped
1 1/2 cups ripe organic strawberries, quartered
1 cup grape tomatoes, halved
2/3 cup sugary corn
1/3 cup President Cheese Valbresco Feta Crumbles
Sodium and freshly ground dark pepper, to taste
1 clove garlic, minced
2 teaspoons essential olive oil
In a moderate bowl, whisk collectively all vinaigrette ingredients. Add salt and pepper to taste.
In a separate large bowl add romaine, top with all ingredients except avocado, pecans, and feta. Add dressing and toss salad carefully. Transfer to chilly salad bowls, garnish with avocado, pecans, and feta. Add more salt and pepper, if desired. Serve with crunchy tortilla potato chips or corn tortillas.