How many colors can you fit into one bowl?
This salad is bursting with flavor. the comibnation of juicy berries, sweet madarin orange segments and creamy goat cheese is out-of-this-world delicious!
Let me introduce you to my favorite dressing. I know some people can’t stand bottled dressings, but this Sweet Vidalia Onion dressing is by far the tastiest one out there,
corn syrup, chemicals and all ( I just looked up the nutional info and ingredients, and there isn’t any corn syrup! And I can pronounce most of the ingredients! Win! I still might try to make my own version some day…) I have attempted making my own version, but haven’t come anywhere close.
And just like sandwiches, I hesitate to call this a “recipe.” There isn’t even any method or technique. Just slice up your fruit and put it on top of a bed of greens. But the flavor combination was spot on, and I havea feeling I’m going to be eating this salad A LOT through the Spring and Summer months.
I just had to share this beauty. I could look at these pictures all day.
Spring Time Fruity Salad
- 2 cups mixed greens
- 1/4 cup fresh blueberries
- 1/2 cup canned mandarin orange segments
- 4 large strawberries, sliced
- 2 tbsp crumbled goat cheese
- Dressing of your choice (I choose Ken’s Light Sweet Vidalia Onion, but other good options would be a poppyseed dressing, or a fruity balsamic vinegarette. I think staying on the sweet side would be best for this salad)
Toss all ingredients together, and enjoy!
Weekends are my favorite. I really enjoy spending lazy Saturday and Sunday mornings with Chris and the dogs. Taking our time to roll out of bed, enjoying a hot cup of coffee (me, not Chris), sitting around reading the paper and sometimes enjoying a special breakfast.
Our weekday mornings are pretty rushed with both of us getting ready for work and taking care of the dogs. His breakfasts consist of bagels, and I usually grab fruit and yogurt to eat at work. Taking the time on the weekends to create a nice meal for the two of us to enjoy together is really special. Usually I make some kind of eggs, as I think we both prefer savory breakfasts to sweet, but sometimes a sweet treat comes out of the kitchen and it is a nice change of pace.
Strawberries and Cream Stuffed French Toast
Makes 6 servings
- 1 crusty French baguette
- 1/3 cup cream cheese
- 2 tbsp powdered sugar
- 3/4 tsp vanilla extract, divided
- 6 strawberries, sliced
- 2 eggs
- 1/2 cup milk
- 1/2 tsp cinnamon
- butter (for cooking)
- maple syrup
- Cut baguette into 1/3 inch slices on an angle. You want to end up with an even number of slices, since it takes two slices per French toast. I got 24 slices from my baguette.
- Combine cream cheese, powdered sugar, an 1/4 tsp of vanilla extract until well mixed.
- Lay your pieces of bread out on a board. I found it easiest to keep the two pieces that will be sandwiched together and flip them so the side that will be the inside face out.
4. Spread each slice with about 1/2 tbsp of the cream cheese mixture. You don’t want to use too much, or it will escape during the cooking.
5. Place sliced strawberries onto half of the bread slices. Top with the other side of the bread, creating a “sandwich.”
6. In a wide bowl, mix eggs, milk, remaining vanilla and cinnamon into a smooth batter.
7. Heat a pan over medium heat. Melt butter in the pan.
8. Dip each “sandwich” into the batter. Let it soak for a moment, then turn over to soak the other side.
9. Place each slice of French toast into the pan and cook until golden brown. Flip and cook other side.
10. Serve with additional sliced strawberries and maple syrup.