Summer salad with a Cilantro Vinagrette

So this weekend we had some friends over for supper!  I'll tell you I was pumped I love having company and getting to cook something for them!  Kelley and Bart were actually our first dinner guest!  Thanks for coming guys!!!  Hopefully we'll be able to have some more company soon!  I know one of my best friends from back in elementary school is planning to come within the next week or two!  Hopefully we will have some more soon!

Onto our dinner I made a Summer Salad with a Homemade Cilantro Vinagrette, a Sweet and Spicy Chicken, couscous, steamed Brussel Sprouts, and Heavenly Candy Cookies. I'm going to have three blogs on this meal so make sure you check them all out!!!  Unfortunately my pictures are lacking since I had company over I forgot to take pictures....Sorry

The great thing about this salad, is other than the avocado you can fix this hours before its time to serve it and chill it in the fridge until its time to serve it.  Its also colorful and tons of flavor in every bit. It definitely tastes like summer!

Summer Salad

1 Head of Lettuce, chopped
6 strawberries, sliced
3 handfuls of blueberries
2 avocados, sliced (Our group LOVES avocado so I did add a lot on)

1. Rinse all ingredients.

2. Chop lettuce a throw into your salad bowl.

3. Next slice the strawberries lengthwise. I was able to get about 4 slices from each strawberry. Scatter slices over the lettuce.  Next grab about 3 handful blueberries and toss them on the salad.

 

 

4. About 5 minutes before serving peel and slice the avocado! I chose to fan the avocado out. (Unfortunately I forgot to take a picture of this salad)

Cilantro Vinaigrette

1/2 bushel of cilantro, roughly chopped
4 TBS. honey
3 TBS olive oil
4 TBS Italian dressing
1 TBS. lemon Juice

1. Put all ingredients into blender/food processor. Blend well

 

 

2. Find a pretty container (We had a maple syrup container I had just used for our chicken)

 





Mediterrean Scallops Over Couscous

Ok so today has been a real eventful busy day for us.  So tonights meal tasted especially delicious possibly since I was just feeling accomplished but also because man was there flavor!!!


I do have some more excited news My husband and I canned our first batch of veggies! We only did green beans but we have plans to also can some peaches, tomatoes and tomato sauce (if you can that, I'm still reading about canning). Here are our locally grown, unsalted canned green beans! I cannot wait to try them! :)

So back to dinner now that I have shared the exciting news of canning!  It turned out simple and delicious!  Definitely will make this again!!! It has tons of flavor while eating and after swallowing you get a little kick of heat from the fire roasted tomatoes and crushed red crushed pepper!

While cooking this meal Edgar pointed out that "he wasn't good enough to use the new cookware but he was good enough to wash it."  In my defense I did offer to let him cook....he laughed and walked off.... :)  He was off being extra sweet helping with things around the house.

Mediterrean Scallops Over Couscous

1 - 8 oz  Tomato Sauce
1 - 14.5 oz Fire Roasted Chopped Tomatoes, with juice
1 tablespoon olive oil
1 shallot, chopped
2 cloves garlic, minced
basil
salt
pepper
red crushed pepper
1 lb sea scallops, cut lengthwise in half

1. Heat oil in a skillet adding garlic and shallots, allow to sauté for 2 minutes. Add tomato sauce, tomatoes, basil, salt, and peppers into skillet.  Let simmer 10 minutes stirring occasionally.  Cut scallops while waiting

 

2.  Add sliced scallops to skillet.  Continue to simmer for 5 minutes or until scallops are cooked thoroughly.  Now while the scallops are cooking start on the couscous.

 

 

 

 

Here is the turn out:

 



 

Check back on Tuesday to see what we're cooking up! Hey maybe Edgar will check out these new pots of ours :)