Melt-in-your-mouth tender Rib Eye Steaks marinated with flavorful Kentucky Bourbon Marinade! Rib eye steaks are grilled to juicy perfection.…
We have had the mildest winter in Maine that I can ever remember. Even so, I still have big cravings for fruits and vegetables. I created a Baby Kale, wild rice, fruit and veggies salad for our #SundaySupper. This salad can be eaten as a main course or a side salad. It’s so easy putting together a large salad for a group or gathering, just give yourself time to prep and chop the vegetables and fruit. This salad is vegan and gluten free. It would also be great with goat cheese or cheddar cheese and some nuts, keeping it vegetarian. Dress the salad with a delicious citrus vinaigrette before serving.
This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.
It’s like a Cobb salad but instead of lettuce, broccoli is the main star.
Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!
The weather is gorgeous in Maine and everyone is excited celebrating with BBQ’s!
I made this delicious Easy Dill Potato Salad for our friend’s BBQ Party! The only problem was, I forgot to make lunch and everybody was hovering around the table at 2 pm watching me make it. Kind of like puppies waiting to see if I dropped something off of my spoon.. So what could I do, but serve them this in the mean time. It was a hit and I was scared the potato salad would be gone before we got to the party! Thank goodness, I took the bowl away!
What I love about this potato salad is the crunchiness added by the cucumber. It gets better the next day, but I can’t guarantee there will be any leftovers.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.
- Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.
RECIPE adapted from Allrecipes
Other Yummy Side Dishes