The creamy Tzaziki dressing on this salad is literally non-fat and oh-so fresh and flavorful. I make this salad almost once a week because the ingredients are always in my fridge and it is one of Miles’ favorite meals.
Posts by The SEA SALT:
Miles and I like to drink Bloody Marys at night on friend’s roof (call us risk-takers)!
This recipe was based on some advice from a friend of mine who is a bartender (thanks Benny). Miles and I made a few and tweaked the recipe so that it what we believe to be a truly perfect Bloody Mary!
My husband said not to do another post on spaghetti squash (“it’s too soon!”), so I am posting out of rebellion (“I’m an independent woman!”) and because I have leftover spaghetti squash from my recipe for Roasted Veggies and Chicken Sausage Over Spaghetti Squash. I don’t always love squash. Oftentimes it can taste like a basement (or to Californians, a garage? We don’t have basements), and have little texture. I think you will find this take on spaghetti squash very flavorful and fresh, and a “go-to” recipe for a healthy side.
Our neighborhood taco night was at our place this week and I made Carnitas with a Crunchy Cabbage Slaw. I inherited my Crock Pot skills from my mother, who uses it for everything (even warming up cans of soup… seriously). You can just throw the whole piece of meat in with some spices and let it do its thing all day while you’re at work! It is the easiest way to cook meat, and it always comes out well as long as you leave it in there long enough.
Pizza on Friday nights became a tradition when we got married and were living in “The Commune.” (Which is a story for another time. Imagine 6 kids right out of college, with no life-plans, living together in an old farm house, chickens, rabbits and a rogue skunk included). When we moved to California the tradition followed us, and we usually have anywhere from 1 to 20 friends in our kitchen for a slice of the best homemade pizza in San Clemente.
I always have cucumbers in my fridge. They are very low cal, and add such a delightful crunch to sandwiches. In this recipe I decided to go a different route with the cukes, and make them the star of their own side dish. When lightly pickled, the cucumbers and red onion meld nicely and the red onion is not as harsh.