I am currently in garden heaven because we are harvesting fresh
ingredients daily. We
don’t grow a wide variety of vegetables, but we do have our favorites and
combining them with the herbs has me living in pure goodness.
As I have mentioned earlier, I enjoy cooking again and grilling in large quantities continues to help make food prep a breeze during the week. This tip allows us to eat healthy while also keeping protein handy for quick meals.
This garden salad offers grilled beef and a few other things that are light and yet perfect for lunch. I like a kick of energy in the afternoon so here we go.
Ingredients & Make Salad
- 1 cup of cubed grilled beef
- 1 or 2 medium Roma tomatoes cubed
- ½ chopped small green hot pepper cubed (any pepper will do)
- Handful of fresh chopped basil
- Soft Goat Cheese, about 2 or 3 Tbsp. crumbled
- 1 medium cucumber or 2 small cubed
- Drizzle of honey
- A couple drizzles of olive oil
- A little bit of sea salt if you like
To make this tasty salad use grilled beef from the previous day and
combine all ingredients into a mixing bowl and lightly fold together. My drizzles are in the shape of a circle, for this salad it
was one for honey and two for olive oil.
When tossed you will see the flavors blend and you will be
so ready to dive in. Serve immediately with a croissant if desired and offer a nice
minty iced tea sweetened with honey for a great finish.
See the good,
Carole West
Note: Serves two beautifully