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“Salad can get a bad rap. People think of bland and watery Iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.” ~ Marcus Samuelsson

Enough said.

 

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Summer Salad with Ricotta Stuffed Squash Blossoms
     

  • Spinach
  • Spring Mix Greens
  • Fresh Herbs of Your Choice (Basil, Lemon Verbena, Oregano, etc.)
  • Squash Blossoms
  • Fresh Strawberries, Sliced
  • Citrus Wedges, Tangerines or Pink Grapefruit
  • 1 Ball Burrata or wedge of good bleu cheese
  • Toasted Walnuts or Pecans
  • 8 oz. Ricotta Cheese, homemade or store-bought (Click here for recipe)
  • Good Balsamic Vinegar
  • Good Olive Oil – I used Basil Infused
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Directions:

 

Place Ricotta in a piping bag or ziplock bag. Open squash blossoms. Pipe ricotta into squash blossoms. Set aside.

 

Place remaining salad ingredients in a bowl. Drizzle with oil and balsamic. Top with Stuffed Squash blossom.

 

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BONUS: Homemade Croutons
Perfect as a use for stale bread, cut bread into cubes. Toss with olive oil and seasonings such as cracked pepper, dried Basil, Dried Oregano or Thyme (Use your favorite spices). Place in a 425 degree oven until the croutons are golden brown, about 10 minutes. Toss with additional fresh herbs as desired before serving.

 

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Also, you can add Prosciutto for added protein and extra flavor.

 

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You can also “Go Greek” by adding fresh feta, and a mixture of olives and pepperoncini.
 
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Most importantly, don’t forget the wine!

 

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Life is too short to eat ugly food y’all.