Summertime is Salad-time!

Savvy Spending

Savvy Spender knows how to pinch a penny and about being on a budget. She has learned great ways to save money on everyday expenses.

Summertime is Salad-time!

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All summer, especially in some of the extremely hot parts of the nation, the thought of standing in front of an oven seems like torture to most people. I am with you!

Summertime is Salad-time!Through this season, I try to find ways of making salads which are exciting, different and feel like a meal in and of themselves. In chef speak, they are called composed salads.

In diner speak, they are a meal in a bowl! You want to be able to get a bite of salad with everything in it, like a salad nicoise or the old traditional Cobb salad (more on that in next week's post!).

As well as being healthy for you and whoever you are making it for, you do not have to spend time slaving over a hot oven and in most cases, there is very little preparation time needed.

With the salad below you can pull the whole dish together in 10 minutes at most. It is a great appetizer salad or even a main course!

Fig, Walnut and Baby Mozzarella Salad with a Sherry Vinaigrette, serves 2

Recipe reproduced from Tiny Test Kitchen

1 1/2 tbsp sherry vinegar

3/4 tsp honey

1/2 tsp Dijon mustard

3 tbsp olive oil (not extra virgin olive oil)

Salt and freshly ground black pepper

4 dried figs, Turkish or Californian if you can, quartered

8 baby mozzarella balls, quartered

1/3 cup walnut halves, chopped coarsely

3 cups mixed baby lettuces, washed and dried

1. In a medium sized bowl, combine vinegar, honey, mustard and a sprinkle of salt and pepper with a whisk. Continue to whisk while slowly adding the olive oil in a thin stream. Whisk until the mixture thickens. Taste and season with more salt and pepper if wanted. (See Notes)

2. Pour vinaigrette into a small milk jug/gravy boat/measuring cup, and add the cut figs, mozzarella, walnuts and lettuces to the bowl. Using tongs or a fork and a spoon, toss together. Pour over the dressing in a thin stream while tossing until you have enough to coat the leaves. Reserve any leftover dressing for another salad, another day.

See below for other great summer food tips right here on CareOne!

Related posts:

Grow Your Own

How to Save Money on Store Bought Salad Dressing: Make Your Own!

Can You Dig It?

Vienna NowellVienna Nowell

Vienna currently resides in New York City, but is originally from London. She is a contributing writer under the A Straight Talk on Debt and Savvy Spender blogs. She and her husband are recently married and they are contemplating taking the nexgt big step and buying their first home.  They are still working their way through the process of buying an apartment, and Vienna and her husband are learning as they go. Vienna also writes a food blog Tiny Test Kitchen, is a freelance writer, chef and food stylist. Read more posts by Vienna here. Compensated Blogger for CareOne Debt Relief Services.

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