I am happy to be co-hosting this blog hop with Savannah from Hammock Tracks and Paula from Call Me PMC. This week we would like to welcome our co-host Marissa from Life is Fantasmic. Each week we have a theme. This week we are getting ready for the summer heat and bathing suit season with salads. Depending upon what you put in a salad it can be really good and/or really good for you. Not always good for the bathing suit season! The Summer Fruit Salad I made is simple and healthy. A great quick fix for a picnic, brunch or just to have around when it is too hot to cook.
If you are a foodie blogger share your favorite salad sensations with us this week. If you are looking for something light and cool, find your favorite recipes, and create your own masterpiece. To view all of the upcoming “Saturday Dishes” themes, click here. Be sure to visit Hammock Tracks, Life is Fantasmic and Call Me PMC as we will each feature different posts from the previous week party.
Also, please provide a link back to this post either on your parties page or in the post itself. You can grab the button above if you like.
Here are my favorites from last week:
4th of July Pudding Pops from We Made That
Jazzed Up Vegetarian Baked Beans from I Got This Martha
Southwestern Pasta Salad with Cilantro Lime Dressing from the Sunflower Supper Club
Be sure to stop by and see all my favorite things at Weekly Rays of Sunshine and come share more stuff at my Monday party-What’d You Do This Weekend.
Now share your delicious stuff with everyone.
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My love for my blog has increased my blog reading addiction. Not only that, but now I have fully committed to the Pinterest bug. Pin! Pin! Pin! There is so much to see, I am afraid I might miss the very best thing ever. Maybe you have the same concerns? Just in case, every Saturday, I will put up my weekly favorites so that you don’t miss something very important. I try to limit myself to 10 but sometimes there are just too many. Enjoy! Tell them I sent you.
The Enchanted Spoon Kale and Corn Salad
Plain Chicken Fall Off the Bone Ribs
The Kitchen Whisperer Quinoa Broccoli Cheddar Stuffed Peppers
We Three Crabs 100 Spoons (Sunflower Tutorial)
Heather’s French Press Strawberry and Cream Cheese Coffee Cake
Hot Eats and Cool Reads 20 Sweet and Savory Salad Recipes for Memorial Day
Something Swanky Monkey Bread – 5 Recipes
The Tasty Fork Red, White & Blue Crock Pot Cobbler
All Things With Purpose Memorial Day Food, Crafts and Decoration Ideas
Deep South Dish Atlanta Brisket
Salads are always good for a meal for me. They are easy to make for one person – except potato salad, pasta salad or fruit salad. Have you ever noticed how those grow from a medium to a large bowl? At least mine do.
I am accused of messing up too many dishes when I cook. This is due in part to my inability to judge the correct size bowl, pan or baking dish my meal requires. When I had children at home a pasta salad might take 3 bowls to get it right. The first one was way too small, the second was just right, but I had to room to give it all a good toss. Thus a third and much larger bowl was required. When it came time to store it in the refrigerator to chill, I might have been able to go back to the original (second) bowl which by then may have had something else put in it. At that point I would look for another medium size bowl to store the salad in the refrigerator. When it was time to toss it again, I usually had to retrieve that larger bowl. I did try to reuse the bowl which was just the right size for the refrigerator upon completion of the essential toss and taste portion of the recipe. Now, of course, there is a dish I will choose to stage for a photo for this blog. This is an entirely new dimension to the cleaning routine.
The same is true for vegetable soup. I try to make a portion for just a few meals, but I always end up with the largest soup pan. I have even been known to overflow the pressure cooker if I get carried away with chopping veggies before I add the stock.
This makes perfectly good sense to me. Dirty dishes in the sink are the sign of a good day. Happy, happy! Since I am the one cleaning up, who cares?
The same was true for this little Watermelon Salad. This was the best seedless watermelon I have ever had. I hope I get some more during the summer. My luck isn’t too good in picking perfect ones. I made this for Saturday dishes which starts bright and early tomorrow. Make sure to come and share your salad recipes!
Serve with a strawberry yogurt as a dressing, if desired. (I like mine plain.)
What You Need:
- 1 small seedless watermelon, cubed
- 2 cups blueberries
- 2 mangos, peeled and cubed
- 3 kiwi fruit, peeled and sliced
What You Do:
- Rinse and cube the fruit. (Except the blueberries)
- Toss this in any size bowl you want (if it fits in the refrigerator).
- Cover and refrigerate overnight.