A few years ago, I would never have considered grilling fruit. Summer is coming, and I am hoping to do a lot of produce grilling this year. The salad I’m sharing today was a side dish on Easter Sunday, but could be served any time and with a variety of different main dishes.
This salad is sweet and salty. It would go great with barbeque or grilled steaks!
We were invited to a pig roast over the weekend, and the hostess requested I bring “one of your veggie creations.” I added some bok choy to our box this week, and was thinking a bok choy salad. I found this recipe on yummly for Oriental Cold Noodle Salad, and thought I could modify it with more vegetables. Unfortunately, our grocery store is in the process of “resetting,” and they didn’t have soyba noodles. I found some Mai Fun and decided to try that instead. I came home from the pot luck with an empty bowl, so I think this was a successful recipe.
We were invited to a birthday BBQ last weekend, and I volunteered to bring a salad. When I ordered basil this week, I had no idea I would be getting such a giant quantity! So, I decided to make a salad with basil for the pot luck. I saw several different pasta salads with pesto, so decided to go for that. I used this recipe from Simply Recipes for the pesto. It was a huge hit. There was a little bit left, which was even better for lunch the next day.
Until we got blueberries in our box this week, we had not received fruit for a while. Usually, we just eat the fruits we get, but I wanted to actually make something with the blueberries. I didn’t want anything too sweet, so I decided to try making a cold quinoa salad. I ended up using some of the cucumbers, too.