I think I’m on a salad kick. I just realized that I’ve posted quite a few salads. I wish I looked like I eat salads all the time! I do like to make fun salads on the weekend, especially during the summer with all the fresh ingredients you can get.
It was hard to get back into things this week as I went on vacation last week. My family all met up in Idaho for a 4th of July bash and some downtime hanging out with family. It was so nice to get away and spend some time with everyone and just to be outside. The pace is slower, there’s no traffic and it is just a beautiful place.
My grandmother’s garden (yes she does have a green thumb)
I hope you’re enjoying the summer. It’s going by so fast.
I highly recommend a vacation if you can manage it! If not, make this salad and sit outside. At least you can relax for a moment.
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1 large head of romaine lettuce, chopped
1 tomato, chopped
1 cob of corn, wrapped in a wet paper towel and microwaved for 2 minutes and then cut off the husks.
6 bocconcini (fresh mozzarella cheese)
1/4 cup sweet onion, chopped
1/4 cup basil, chiffinade
Cumin & Lime Vinaigrette
1 large lime, juiced
1 tablespoon white balsamic vinegar
1 teaspoon honey
1/2 teaspoon cumin
1 teaspoon dijon mustard
1/4-1/3 cup olive oil
Salt and pepper to taste
Combine all of the salad ingredients into a medium sized bowl. In a separate smaller bowl or jar, add all of the vinaigrette ingredients. Shake or stir well to combine ingredients.
Grill up your shrimp on a grill pan or outdoors. I seasoned them with some garlic powder and salt and pepper before grilling.
When the shrimp are done, add some of the dressing to the salad and mix well. Serve with the shrimp. Enjoy!