Happy Father’s Day to all the wonderful dads out there! Hope everyone had a great time celebrating the men in their lives. We had a family potluck and my job was salad and dessert.
Since we were initially going to have a picnic, I decided that cupcakes were the way to go. They’re portable and everyone could have their own. Although we skipped out on the picnic, I stuck with the original plan and made some mini coconut cupcakes.
I know some people think that being in charge of salad can be kind of boring. I think if it is, the salad is just not worth eating. It’s always fun to play with textures and tastes and make a salad that everyone goes back for.
I started with the greens, both spinach and baby romaine. I also wanted to add a few of Q’s favourite things, so that he would be enticed to eat his veggies. One thing he can’t seem to get enough of, at the moment, is edamame. These were cooked for less than five minutes and cooled. Added to the mix were crisp rings of sweet peppers, sweet slices of strawberries, tangy goat cheese and crispy fried onions.
I thought a balsamic dressing would be great to go with the strawberries and goat cheese. The tangy balsamic was cut with a bit of sweet honey and the salad went perfect with our Father’s Day meal of ribs, chicken, rice, corn and potatoes.
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tsp honey
Combine and drizzle as needed.