Free Spirit (visit link below for ordering details)

https://www.etsy.com/listing/118625699/free-spirit-thee-wrap-memory-wire

Kidney Bean Salad

Kidney Bean Salad

Ingredients

3 cans of kidney beans
1 red bell pepper - diced
1 yellow bell pepper - diced
1/2 red onion - diced
1 small bunch of parsley - chopped

2 lemons - juiced

1 tbs olive oil

salt to taste

1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.

2. Mix in your diced bell peppers, onion, and parsley. 

3. Drizzle the olive oil and mix well.

4. Add desired amount of lemon. I love lemon so I will use two or more lemons.

5. Salt to taste.

This recipe is extremely easy and very hard to mess up. You can always add and subtract ingredients, its all up to your preference. When I am making a big batch for a party I will add orange and green bell peppers to make it really colorful. It really doesn't matter what color bell peppers you use. I also add fresh minced garlic sometimes.

Corn & Chickpea Fiesta Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12

Ingredients

2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)

2 cans chickpeas, drained and rinsed

3 cups cherry tomatoes, quartered (about a 1 pound container)

1 green pepper, diced

1 small red onion, finely diced

1 English cucumber, chopped

Dressing:

3/4 cup extra virgin olive oil

1/4 cup fresh parsley, chopped

4 tbsp lime juice

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

See a Simple Sweet & Spicy Carrot Recipe

Instructions

1. Combine all of the salad ingredients in a big bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
2. Refrigerate until serving or at least for a half an hour to let the flavors blend.

Bacon, Apple Raspberry Vinaigrette Salad!

Here is what you will need

2-3 Romaine Hearts, Shredded

1-2 apples chopped

1 pkg. Bacon, cooked and chopped

1 pkg. Walnuts

1 pkg Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

Chinese Cabbage Salad

Chinese Cabbage Salad

Time: 40 minutes

Yield: 15 servings

2-2 1/2 pounds nappa cabbage

5 green onions

3 packages ramen noodles

1/2 C butter

1/4 C sliced almonds

1/4 C sesame seeds

Dressing:

3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)

1/2 C sugar

1/4 C rice vinegar

2 T soy sauce

Sarah's Salad

Home 8 Natural Ways to Promote Longer Eyelashes

Thursday, August 1, 2013

An 80′s Delight – Sarah’s Salad!

There is a cafeteria-type restaurant in downtown Salt Lake City called The Lion House. My family has been eating there for as long as I can remember. We would dine there when we went on ski trips to Utah when I was younger, and we always manage to eat there a couple of times a year since we moved here 18 years ago from California. It is FAMOUS for its delicious, homestyle fare! Don’t get me started on their pie!!!! :-)
One of the salads they used to serve back when I was in college was a layered green salad called Sarah’s Salad. The original recipe can be found in the Lion House Classics Cookbook. The first time I had this salad it instantly became a favorite of mine!

I have since had it many times both at the Lion House and at many picnics and potlucks I’ve attended. Each one always has a bit of a variation depending on the “cook”, but it basically involves LAYERING the salad ingredients in a pretty glass bowl (I didn’t have a “pretty” one unfortunately) and then spreading the simple dressing evenly over the top to seal in the ingredients. It’s great for taking to a picnic or potluck because you can make it ahead, refrigerate it, and then toss it all together just before serving.

Sarah’s Salad

adapted from The Lion House Classics Cookbook
Ingredients:
1 head iceberg lettuce, chopped
8 ounces baby spinach
10 whole hard boiled eggs, chopped
1 (12 ounce) package bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 1/2 cups grated cheddar cheese
1 bag frozen peas (10 oz), partially thawed
salt and pepper to taste
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons sugar
2 Tablespoons red wine vinegar (optional)
Preparation:
Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.

Kale Caesar Salad with Crispy Garbanzo Bean ‘Croutons’

Ingredients

For the Dressing:
• 1 garlic clove
• 1/2 cup mayonnaise or vegan mayonnaise
• 1 tsp dijon mustard
• 3 tablespoons lemon juice
• 1 tsp worcestershire sauce
• 1/4 cup freshly grated parmesan cheese
• 3-4 tablespoons olive oil
• 1-2 teaspoons of water to thin if necessary
• salt and pepper to taste
For the Garbanzo Beans:
• 1 15oz can garbanzo beans
• 1 1/2 teaspoons olive oil
• salt and pepper
For the Salad:
• 1 head lacianto kale
• 1/2 cup grated parmesan cheese
• Caesar dressing
• crispy garbanzo beans

Instructions

For the Crispy Garbanzo Beans:
1. Preheat the oven to 375F degrees.
2. Rinse and drain the garbanzo beans; lay them on a double layer of paper towels and dry them as much as you can. Slightly rub each garbanzo bean between your fingers to remove the thin layer.
3. Line the dried garbanzo beans on a baking sheet and toss with olive oil, salt and pepper.
4. Roast the garbanzo beans for 35-40 minutes until brown and crispy.
While the garbanzos are roasting, make the dressing:
5. Combine all ingredients except oil, salt and pepper in the base of a blender.
6. With the motor running, slowly add the oil in a thin stream into the blender.
7. When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a teaspoon at a time.
8. Season with salt and pepper.
To assemble the salad:
9. Clean the kale and remove the leaves from the thick inner stalk.
10. Chop the kale and transfer to a large bowl.
11. Dress with desired amount of Caesar dressing (I used about 1/2-2/3 of this batch) and grated parmesan cheese.
12. Top with crispy garbanzo beans.

today's visitors

teaching their young about our chemical-free, green lawn:)  Not too many around our neck of the woods.

finding my peace on earth

"Finding My Peace on Earth"
"Peace, Love, Awareness"
photo sent to me, while she was wearing her necklace to work. She worked with me to create these very meaningful pieces, in honor of her mom

Steam Train St. Mary's, GA, fall 2013

and the deer keep showing up.....

the theme of the day must be: gentleness (of self:)

a warm welcome to this evening's dinner guests......

fun big project in the works.......

Peace, Love, Camp (custom request received in my Etsy shop....sold)

Happy Birthday to my Hubby!

quote from Fairy Girl today: "Daddy, I'm really afraid we won't have enough candles?"








J requested carrot cake (like we had on the first layer of our wedding cake;)  I baked it...Little Angel Frosted it....Fairy Girl decorated it...and Piper tried VERY hard to snag it;)  A true team effort ;)


and there was an appearance by this little dragonfly; of course:)

a great day and yummy carrot cake was had by all!


Happy Birthday J!!!!

and this day in history.......

So, 16 years ago today I met J. We met in an empty Nautilus room at the KYF in Kenosha. We talked about everything, including our recent trips to Europe. And then, he asked me to dinner, and I intentionally avoided giving him my phone number! I also found out he was just there on business and from Michigan. But I regretted it, and returned to the gym the next day about the same time in hopes he'd be there....thankfully he was or my life would be entirely different today;)

So the day after that we had our first date.  Villa de Carlo's in Ktown;....the tall ships were there too! And I found out that we had actually met on his birthday!

So here's to my hubby, 16 years later, and his permanent, non refundable birthday gift...ME . We dated long distance for three years before we got married! He quit his job and sold his house to move to WI for me;)

p.s. he has his private pilot's license....I went from trying to avoid giving him my phone # to going flying in a small twin engine Cessna with him a week later:D

 
one last interesting tidbit, and I'll leave you guys alone;) You may notice that there is a large sail boat in the background of the photo below. That is The Fantome, our Windjammer Barefoot Cruise we took down in the West Indies, in April of 1998. They are fun cruises, as they are smaller and more intimate and casual; and you get to know the crew (like Raj, our bartender;) Sadly she and about 30 crew members perished at sea a few months later during Hurricane Mitch:(   (see full news story here)  She was a beautiful ship, and the crew members were fun and amazing people...that was such a loss. 



other photos of the Fantome: