I have learned more and more over the past few weeks that people actually read this thing, which is crazy to me since out of all the things there are to read out there, especially when free time is oh so precious and fleeting, you choose to read this blog. I will start by saying thank you, i truly love and appreciate that you all value what I have to say and endure these terrible pictures I take, and will conclude by saying that I can recommend some great other blogs to you if you're looking to get a bigger food fix.
I made this salad a while back, as a stomach flu, a snow storm, midterms, and Spring Break all stood in the way of me posting this, but as it is Spring like outside and I spent most of yesterday lounging in the sunny 81 degree weather, this seemed like the perfect recipe to share with y'all today.
1/2 bell pepper, diced
1/2 white onion, diced
1/3 cup parsley, minced
1/2 cup peeled and seeded cucumber, diced
2 stalks celery (leaves and all), diced
1/2 cup sliced black olives (or more if you love them like I do)
1 1/2 C cooked brown rice
few pinches red pepper flakes
1/2 C olive oil
1/2 tsp dried tarragon
1/2 tsp dried oregano
juice of half a lemon
zest of a whole lemon
Mix all salad ingredients together, set aside. Whisk together all dressing ingredients in a separate bowl (or shake them up in a Mason jar.) Pour dressing over salad, toss, and refrigerate. Perfect when served with poached chicken or on a bed of spinach.
Thank you for all your support of this blog. I do it for myself, because I think it is fun to write about my adventures in the kitchen and keep a log of what all I have been making, but it is even more fun to share these dishes with other people. After all, that is why I cook - to feed people.
Thanks for reading!