Inspired by one of Seattle’s most beloved fine dining restaurants, one of my favorite salads I make at home is an avocado shrimp salad. Each element perfectly pairs with each other. I just love the creaminess of sliced avocado with fresh shrimp. The dill in the 1000 island dressing adds just enough tartness to the shrimp without overpowering. I typically make this salad when company comes over although it is easy enough to make for any lunch or dinner. I love this salad because of its simplicity and how elegant it looks on a plate. [click to continue…]
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A couple years ago I would occasionally order Starbucks Chicken Curry Salad with Couscous when I hadn’t had lunch and needed a quick bite to eat. I was sad when they discontinued making and selling this salad because it was one of my favorites. Although I miss the salad, I don’t miss paying $5.50 for it! Chicken Curry Salad isn’t hard to make at home either. One large salad cost me $1.35 to make at home. That’s a savings of $4.15!
This week I’m participating in the United Way Hunger Challenge and for lunch I prepared this salad for my husband and I. Not only is this salad healthy, it is quite inexpensive to make. One boneless chicken breast will make enough chicken salad for 4 servings. Scooped and served on a bed of couscous and lettuce, this salad has become a favorite around here. Here is my version of this popular recipe. [click to continue…]
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I love a good fruit salad, who doesn’t? You know, the type of salad that is filled with this season’s best fruits, picked at their peak, and speaks for itself in every bite. Ah yes, we are in the peak of blueberry and peach season and I’m loving it. I will tell you right now this fruit salad is a winner. Tossed in a light sauce of freshly squeezed lime juice, honey, mint, and a touch of brown sugar. Just enough to bring out the natural sugars in the fruit without being overwhelming it yet allowing the mint to compliment each fruit element. The key is to use fresh ripe fruit. Under ripe or overly ripe will kill it. And if you must, canned fruit such as mandarin orange wedges or even peaches can be used, but fresh is truly best. [click to continue…]
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Quick and Easy Thai Peanut Vinaigrette
When Danica from Danica’s Daily asked me to guest post on her blog while she was on vacation, I thought “Why not?” I like Danica a lot and she has been a loyal and supportive follower of Savory Sweet Life. Reading her adventures of healthy eating is inspiring not only to me, but I’m sure to everyone else who reads her blog. My only dilemma was trying to figure out what type of recipe to post about. Even though she did give me an “out” by saying I could write about anything, I really wanted to come up with something that wouldn’t make anyone fall off the bandwagon. Lets just say I am no stranger to sugar, white flour, butter, and heavy cream. So instead I created a really wonderful salad Thai inspired vinaigrette. For the recipe, please check out my guest post on Danica’s site here. Enjoy!
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