I'm as giddy as a kid in a candy shop right now! By this afternoon I'll be greeted by two of my very favorite people in the world.
And it's so appropriate that we're sitting with food in this picture because one of things we love to do most, besides laugh, is EAT! We've already had several discussions on what we will be making and where we will be eating when they get here. My reason for sharing this is that I am going to be MIA, for a week, or month, or two. It's hard to say really, but I just really want to soak up all the time with my family while I have them with me.
But as a goodbye, I'd like to share my new favorite summer salad. When I came across this recipe in this month's edition of Cooking Light, I got scared, and then a little intrigued, and then really excited to make it. It's an interesting combination of foods, but all of their flavors come together so well, making this a very filling, yet very refreshing salad. Definitely give it a try, you can find the original recipe here.
A few changes I made, I couldn't find Cabrales cheese, so I just used a low-fat blue cheese, which was delicious. I also used red wine vinegar instead of sherry vinegar, but the second time, instead of making a vinaigrette, I just used my Newman's Own balsamic dressing, which was also very good. This is one that I can't wait to make for my mom and sister!
Enjoy your summer months! Soak up the sun, eat great food, and I'll be back soon to read all about it!
