When it comes to making my lunch, I dread the task. I often get sick of salads, soups, and rice cakes. Since being gluten free has its challenges when it comes to lunch, I am always looking for new recipes to switch it up.
Some things I never get sick of are avocados and corn, which makes them the perfect salad topping. You can use whatever you have for fresh or canned veggies and whip up a simple, but flavorful salad for lunch.
Basil and tomatoes are ripe and bountiful late in the summer and they pair wonderfully with mozzarella. I happened to be catching up on some episodes of the Pioneer Woman, when she made this dish for her family 4th of July party. I fell in love with the idea of layering the tomato, basil, and mozzarella. Not to mention it has to be the quickest side dish to prepare for a summer gathering.
Greek salads hold a special place in my heart. Not only are they one of the many traditional Greek staple meals I enjoyed growing up, but they are also one of the most flavorful salads you will ever make. Yes I am biased, but that is what happens when your last name is Papachristos :)
A light and flavorful way to eat your vegetables! Not just any vegetables though, we are talking about fresh broccoli people. And to some, broccoli is the arch enemy of the vegetable world.
Yes I feel strongly about my vegetables and fresh broccoli has never been a favorite of mine. I can only tolerate the intense, fibrous flavor if my florets are drowned in Ranch salad dressing.
Therefore, in order to mend my relationship with fresh broccoli, I tossed it in a sweet and sour dressing and topped it with bacon!