I’m a company believer that every BBQ or party must have at least a few healthy options avaiable for guests to nosh on. No one wants to show up and only be served mayo-loaded potato salad, excessively salted potato chips, hot dogs, cake from your grocery store and cantaloupe that likes like it’s away from a GMO manufacturing plant.

Okay, maybe those are only the parties I am to. Whomp whomp.
Still, it just might time to step it up a notch with an outrageously good salad packed with fresh fruit, bright greens, toasty nuts and a to die for balsamic dressing. Wouldn’t you agree?
This salad was based off a recipe we enjoyed while we were back Pensacola, Florida last November. We halted by SoGourmet following a wine and mozzarella cheese tasting as well as the chef delighted us with his famous SoChopped salad. At that time I felt as though I might in fact burst, but determined a few bites of the salad was required to become both appreciative and graceful. In the end, he did make it for all of us.
5 minutes later the entire salad was completely GONE. Tony and I literally forked our method through a giant bowlful with zero regrets. Between bites we kept asking each other, How is usually this salad So excellent?”
I thought probably we were in a delirious meals coma. I mean, could a salad actually be THAT great?
I wouldn’t know for sure until we managed to get back home and I attempted to recreate the salad myself.
Turns out We wasn’t crazy. The salad surprised us with joy and flavor the second time we enjoyed it too, so of course I had developed to dub with the ultimate fruit, cheese and nut salad name. Because.
Wanna know what else this salad is normally? Versatile.
Try it with peach and blueberries. Or perhaps juicy strawberries. Add a little avocado if that’s your point. Switch up the nuts to almonds or pecans.
The Ultimate Fruits, Parmesan cheese & Nut Salad
Prep period:
10 mins
Total period:
10 mins
For the salad:
5 oz organic baby spinach or planting season greens (about 1 package)
2 small organic apples, cut into thin slices
1 cup grapes, sliced up lengthwise
1/4 cup crumbled feta
In a little bowl, whisk olive oil, balsamic vinegar, garlic and dijon mustard jointly until clean and well combined.
In a big dish, toss lettuce, apples and grapes jointly. Pour dressing on the fruits and lettuce and toss again to combine. Best salad with feta crumbles and toasted walnuts. Serve instantly. Salad acts 4.
This salad is best enjoyed immediately after it is made. If you are bringing it to a celebration, I recommend waiting to add within the dressing, nut products and feta until before you serve it.

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