Wednesdays Unplugged – Strawberry, Cucumber and Melon Salad

Quotecup

 

"There are only two ways to live your life. One is as though nothing is a miracle. The other is a though everything is a miracle." ~ Albert Einstein

 

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

2015-08-05-kk

This week we celebrated two miracles…our grandson's choice of birthday meal (shrimp and steak fondue) and his sister's actual 17th birthday (can't believe she will be a HS senior this year!). They both are part of the current children's MNYC art exhibit at the Hopkins Center for the Arts.

RECIPE OF THE WEEK

This week's recipe is from Food Network Magazine. We weren't sure how we liked it when I served it a couple weeks ago, but I found myself loving it after it sat for awhile. This is one salad I liked better as the flavors had more time to blend together.

STRAWBERRY, CUCUMBER AND MELON SALAD

  • 1/4 small red onion, thinly sliced Strawberry-cucumber-melon salad1
  • 1 pound strawberries, hulled and quartered
  • 1 English cucumber, chopped
  • 1/2  small cantaloupe, peeled and chopped (about 2 1/2 cups)
  • 2/3 cup fresh dill, chopped
  • Kosher salt and freshly ground pepper
  • 4 cups baby spinach (about 4 ounces)
  • 1/3 cup mustard vinaigrette (see below)

Soak the red onion in cold water for 10 minutes; drain and pat dry. Combine the onion, strawberries, cucumber, cantaloupe and dill is a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes. Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.

MUSTARD VINAIGRETTE

  • 1/4 cup white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • Few grinds of black pepper
  • 2/3 cup olive oil

Whisk the vinegar, mustard, salt and pepper in a bowl. Slowly drizzle in olive oil, whisking contstantly, until thick and smooth. Add more salt and pepper to taste.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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Wednesdays Unplugged – Quick Strawberry Salad

“Have patience with all things, but first of all with yourself.” ~ St. Francis de Sales NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking...

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