I’m still recreating recipes from my trip to Lemonade LA last month. There’s something about a flavorful salad that sticks in my mind for a while.
I’ve been experiencing a bit of insomnia lately partially due to stress, partially due to a neighbor with an affinity for loud bass music in the night right under my bedroom window (insert eye roll.) As a result, I’ve found myself awake a bit more than I’d like in the wee hours.
I’m going through a cabbage phase, and this amazing slaw is certainly fueling the obsession!I’m a HUGE fan of Uproot Kitchen recipes. If you’re not following Marisa’s site, you totally should! She creates the most beautifully flavorful, colorful, healthy dishes, and this one is no exception!
I just spent the weekend at the Chopra Center in California, and I cannot wait to tell you guys all about it. Truly a life-changing experience, I’m still working to frame it all up and share it in a way where I can do the adventure justice.
You guys. When you’re looking at magazines, do you save the recipes? I do. Usually when I find one that I’m interested in trying, I’ll search it on the web and then pin it to my Pinterest page for later. Every once in a while, I can’t find the recipe and I have to just pin a picture of the recipe. That’s what happened with this one.
For Easter dinner, I decided to bring a salad. Amongst my friend group, we all have different veggie preferences. As a result, we’ve started bringing salads to events “salad bar style.” I took my veggie tray and filled it with cucumbers, bell peppers, avocado, tomatoes, radishes… and I decided to make something a little different to add to the tray. I thought these pretty pickled onions would be the perfect add…
Over the past several months, I’ve really gotten into adding sliced fruits to my salad. While I haven’t warmed up to berries and citrus yet, I’m loving apples and pears in my salad. When I spotted this recipe, I knew I had to make it – – especially when I noticed sherry vinegar as an ingredient.