03
Apr

I feel as though I’ve been waiting around forever for humid summer nights. And my goodness are they right here. Smoky BBQ meat, fresh new juicy watermelon, and iced yogurt has taken over my life and I couldn’t become more ecstatic about it.

As you might have seen via my Instagram , I’ve been taking a few summer trips. On the way, I find myself eating dinner out and savoring food in accordance with each state’s culture. Often times, I’ll order some kind of cut salad; each one getting more unique than the last. In New Mexico, I liked a BBQ Chicken salad with green chile, chickpeas, jicama, mango, reddish pepper and an incredible cumin-lime dressing. In Minnesota, I often chew on my Healthy Poultry Chickpea Chopped salad and combine in the dressings. When in North Carolina visiting Tony, I gravitate to greek salads with red potatoes, grilled onions, olives, and plenty of feta cheese.

After traveling across the states, I wanted to recreate my own favorite salad at home. This time, a salad that was unique to summertime and combined some of my favorites. Something that was somewhat sweet and perfect for offering at potlucks or summer months BBQs. All of the ingredients below ended up in my big salad dish.

Crunchy, fresh romaine

Juicy, ripe strawberries

Sweet summer months corn

Beautiful, ripe creamy avocado

Plump little grape tomatoes

Crunchy, lovely roasted pecans

President Valbreso Feta Parmesan cheese Crumbles

I swear I could have kept adding, but you will find that your options are unlimited. The great part of a cut salad is that it is easy to mix up the elements, or add others to make it your very own.

Consider swapping blueberries or raspberries for ensure it is vegetarian, make use of chickpeas instead of chicken. Add dark coffee beans or mango for a little southwestern inspiration. Make it heartier with quinoa and make use of spinach instead of romaine for any filling summer dinner.

Know very well what I’m a HUGE fan of? Combining in the cheeses for added taste and creaminess.

Have you men heard of Président Cheese? They’re in fact among the world’s premier cheesemakers (AND Europe’s leading parmesan cheese expert). I am a huge fan of the Valbreso Feta Crumble made with sheep’s dairy. It tastes like a dreamy combination between goat mozzarella cheese and feta and it is delicious in summery salads due to how creamy it turns into when tossed challenging other ingredients.

Lastly, if you want to enter to win $50 worth of your Président cheese, visit , where you can download a coupon for cheese as well as enter their Pinterest sweepstakes. You’ll find more info about their amazing cheeses, and find out beautiful recipes for the Artwork of Parmesan cheese site or following hashtag #ArtOfCheese.

Prep time:

20 mins

Total time:

20 mins

Ingredients

6-8 oz grilled chicken breast, chopped

1 1/2 cups ripe organic strawberries, quartered

1 cup grape tomatoes, halved

2/3 cup lovely corn

1/3 cup President Cheese Valbresco Feta Crumbles

Sodium and freshly surface black pepper, to taste

For vinaigrette:

1 clove garlic, minced

2 teaspoons essential olive oil

Instructions

In a medium bowl, whisk jointly all vinaigrette ingredients. Add sodium and pepper to flavor.

In another large bowl add romaine, top with all ingredients except avocado, pecans, and feta. Add dressing and toss salad softly. Transfer to cool salad bowls, garnish with avocado, pecans, and feta. Add more salt and pepper, if preferred. Serve with crunchy tortilla potato chips or corn tortillas.

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