Salad for lunch

Yesterday, I am lazy to go to the market since the weather is not good and this lunch I have no idea for our salad. I checked the fridge and I found feta cheese, tomatoes and cucumber. I prepared them by cutting into dice bite size and added basil leaves. I mixed a dressing of balsamic vinegar, olive oil, a dash of salt and pepper. I combined the all ingredients in a bowl and mixed it thoroughly. Hubby likes the salad very much and the next time I know what already to prepare.

Summer feeling

Today the sun shine brightly and to feel it more like we are in a summer vacation, I prepared a fruitful salad with pineapple and mangoes for our lunch. I peeled the mangoes and cut in halves and sliced into strips and cubes. I also peeled and sliced the pineapple into bits. I washed the tomatoes and sliced into halves likewise with iceberg lettuce. For the sauce I pureed sour cream, ginger jam, apple juice and the mango cubes. I tasted it with a dash of pepper, sugar and salt and them I mixed it with the salad ingredients. It was perfect for the fried tuna steaks and a cup of rice.

In season

Orange, beet and fennel salad

Ingredients:

* 2 med. large beets, cleaned, peeled cooked
* 2 med. oranges, peeled and segmented
* 1 med. fennel bulb

for the dressing:

* 2 Tbs. olive oil
* 3 Tbs. white balsamic vinegar
* 1 Tbs. fennel seeds, freshly ground
* 1 tsp. mustard
* 1 tsp. agave syrup
* salt

Directions:

1. Peel the oranges and cut them into segments.
2. Slice the cooked beets in fine circles.
3. Clean the fennel and cut of the bottom part of the bulb.
4. Slice the fennel in very thin slices or shavings.

Make the salad dressing.

1. Using a mortar and pestle or coffee grinder, grind the fennel seeds.
2. Mix the salad dressing ingredients together and mix well.
3. Assemble the salad by placing beets oranges and fennel decoratively on a plate.
4. Drizzle the dressing over and optionally garnish with fennel leaves.

photo & recipe: vegalicious.org