Winging it down Mexico Way

Well friends, I’m off.  I’m headed to Southern Mexico, to do some writing, relaxing and exploring. When I return I’ll be posting pictures and stories of my trip into the Spanish Colonial past of our friends and neighbors to the south!

Viva Mexico!

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Red, White and Blue Salad for the 4th of July!

Make this Red, White and Blue Salad for yourself, your friends and your family this holiday weekend.  It’s a colorful addition to any picnic table and it’s delicious!

Prep Time: 20 minutes

Ingredients:

Red: Radishes; Grape Tomatoes; Dried Cranberries; Red Onion

White: Feta Cheese Crumbles; Sliced Almonds

Blue: Fresh Blueberries

Other: Peeled and sliced cucumbers (kirby cukes work well); salad dressing of choice; toasted sesame seeds (optional)

– Peel cucumbers and slice down the middle. If you don’t like the seeds, remove them. Otherwise, slice cucumbers into 1/8th inch thick slices.

– Wash and slice radishes into 1/8th inch thick slices.

– Wash and slice grape tomatoes in half

– Cut red onion into small dice

– Assemble a layer of cucumbers, radishes, red onion and grape tomatoes.  Sprinkle on feta crumbles, sliced almonds, dried cranberries, and fresh blueberries.  Repeat layers until all ingredients have been used.

– Add extra sliced almonds and blueberries to the top; add toasted sesame seeds if desired.

– Chill in the refrigerator for 30-60 minutes.  Serve with your salad dressing of choice (Caesar salad dressing works well)

ENJOY!