I haven’t looked at our mileage this week, I’ll just assume that we are all still moving forward. I have to say that I am seeing a difference, are you?
I’ve been on the bandwagon for healthier eating too. I consume way to many crackers with cheese when I get down to sewing and have been adding in salads with loads of veggies.
This is my favorite salad for the Summer and I finally have cherry tomatoes and basil in the garden as well as some sunflowers to bring the sunshine indoors.
Potato Salad with Roasted Veggies (adapted from Fields of Greens Cookbook):
2# new potatoes ( I like those mix bags with the purple ones)
salt and pepper
handful of summer beans
1 cup corn
pint of cherry tomatoes, halved
1/2 bag arugula
handful chopped greek olives
4 oz or more goat cheese
2 Tbsp Vinegar (I use Champagne)
6 Tbsp Olive Oil
1/2 cup fresh basil leaves
1/2 tsp salt
2 garlic cloves
*Make dressing in blender or processor. Set aside.
*Half your potatoes if they are larger and roast tossed in olive oil and salt and pepper till tender.
*Using same pan, roast beans, corn and onions with olive oil and salt and pepper.
*When cool place all veggies in bowl with crumbled cheese and olives. Toss with vinaigrette.