Sample Sidebar Module

This is a sample module published to the sidebar_top position, using the -sidebar module class suffix. There is also a sidebar_bottom position below the menu.

Sample Sidebar Module

This is a sample module published to the sidebar_bottom position, using the -sidebar module class suffix. There is also a sidebar_top position below the search.
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Menu

OK…Now that Summer is in full swing, lets talk healthy eats!  We’ve come up with 3 yummy salads that are so delicious, you’d never know how nutritious they are!!  These superfood packed dishes are guaranteed crowd pleasers but also great for a nice light summer dinner!

 

 pom orange quinoa

 

Pomegranate Orange Quinoa Salad

1 cup quinoa uncooked, we love tri color
3 cups spinach, chopped
2 cups mandarines
1 cup pomegranate seeds
¼ cup pistachios, chopped
¼ cup crumbled feta

Lemon Greek Yogurt Dressing:
Juice from one lemon
1 tbsp apple cider vinegar
1 tsp minced garlic
½ cup plain Greek yogurt
1/3 cup extra virgin olive oil
½ tsp salt
¼ tsp black pepper

Cook quinoa according to package directions, let cool for about 10 minutes.  In a large bowl combine quinoa, spinach, mandarine oranges, pomegranate seeds, and lightly toss.  To make the dressing: in a small bowl whisk together the lemon, apple cider vinegar, garlic, greek yogurt, olive oil, salt and pepper.  Drizzle some of this amazing dressing over the salad and toss.  Top with pistachis and feta!

 

chicken berry salad

 

Grilled Chicken and Berry Salad

½ head romaine lettuce washed and chopped
8 oz baby spinach
About 2 lbs grilled chicken
8 oz strawberries
8 oz blueberries
4 oz shredded parmesan cheese
1 cup sliced toasted almonds
Extra virgin olive oil and balsamic vinegar

Toss all salad ingredients in a large bowl, add dressing to taste, and enjoy!

 

fig prosciutto

 

Prosciutto Melon Goat Cheese Fig Salad

About 5 ounces crumbled goat cheese
7 fresh figs
4 cups baby arugula
Slices or chunks of melon
8 sliced of aged prosciutto, rolled up

Honey vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp honey wine vinegar
2 tsp honey
Salt
Chopped up basil and mint

Quarter figs.  Dress arugula with the vinaigrette.  Toss in figs, goat cheese and melon.  Season with salt and pepper.
Dressing: combine olive oil and white balsamic.  Add some honey to taste and a few pinches of salt and the chopped basil and mint.  Allow to sit about 30 minutes to infuse.   Drizzle dressing over the salad and savor every bite!