Defiantly adorable! It looks so good i want to leap though my computer screen and eat it up. I'm going to stop typing now and make a salad. Your post worked!
Want to convince your dinner partner in crime that you’re a total foodie? Or just want to add some spice to your typical salad ingredients? This week, Dinner for Two is all about making shockingly beautiful salads that are equally tasty—without spending more than 20 minutes in the kitchen.
Start with your favorite greens, then try these easy steps to take your salads up a notch:
Get fruity with your salads to give them more color and some explosive flavor.
I’m a big believer in berries—they play well with salads and can help you make the summer last a little longer. Try adding blueberries or raspberries to a salad just before sprinkling it with a finishing touch of cheese crumbles. You don’t even have to slice them—just serve them whole.
I also love strawberries, but to make them look nice, it’s all about slicing perfect juicy circles. Slice your strawberries width-wise into thin rounds, and eat the bottoms before dinner. (They have no place on your plate, but they’re still delish.)
Or try a simple-but-beautiful pear fan. Slice a pear in half and remove the core (this is best done with a small paring knife and a melon baller). Then, cut each half into slices, leaving about 1/4 inch at the top uncut. Arrange the slices into a gorgeous fan on each plate.
Tomatoes (which are also technically a fruit) are a salad staple, but it’s easy to make them look super impressive. Turn a small-to-medium sized tomato into a flower by slicing it in half in a zigzag Charlie Brown t-shirt style around the full circumference. Cut deep in order to make the halves easy to pull apart. Add each half to the top of a salad, or serve them with fresh mozzarella slices and a small dipping dish or drizzle of balsamic vinegar.
Salads and nuts just go together—the crunch, the heartiness, the deliciousness! Walnuts and pecans are two of my favorites—walnuts play well with bleu cheese and spinach salads and candied pecans taste best with goat cheese and spring greens. Top your salad with nuts, then for an extra touch, finish them off with your grated or crumbled cheese of choice and dressing.
Nothing says resort-style (or, adorable) like a salad that incorporates miniature main ingredients. Try baby corn or Japanese mushrooms, clustered together on top of a green salad. Or try one of my favorite appetizers: Stack small fresh mozzarella balls with cherry or grape tomatoes on toothpicks and serve on a bed of spinach or arugula. Serve them with a small dish of balsamic vinegar for an elegant spin on your classic Caprese salad.