Ready, Set, Weekend with Simple Beautiful Eating

Photo 2015-11-11, 11 31 09 AM
Photo 2015-11-11, 11 31 09 AM

Ahem.

Wanna know who made the best dressed list this year?

You’re looking at her.

Photo 2015-11-11, 11 34 29 AM
Photo 2015-11-11, 11 34 29 AM

When you want to give your salad a little va va voom, this is the way you go. Fresh mango purée, a little hint of spice and some poppyseeds to jack up the flavour of this delicious dressing.

Photo 2015-11-11, 11 24 56 AM
Photo 2015-11-11, 11 24 56 AM

And this salad? Here’s the scoop with most salads I make on a daily basis and if you have been following along, you know that it’s a compilation of anything I have hanging around in the fridge.

Butter Lettuce – Look at the colour of of this? I honestly didn’t even need to edit the pictures because it was so beautifully GREEN!

Photo 2015-11-11, 11 36 45 AM
Photo 2015-11-11, 11 36 45 AM

Raspberry Goat Cheese Balls – They are balls because I just grabbed the goat cheese and rolled little bits with my fingers. Not really genius but look how nice.

Red Grapefruit – I love using citrus in salads and the flavour went so well with the goat cheese.

Fresh Cranberries – Now. These were a bit tart but to be honest I didn’t care. They balanced off the sweet dressing and butter lettuce and I had to use them for something because they were sitting in my fridge from two previous shoots.

Dried blueberries – because I bought them at Costco and the bag was the size of a suitcase. What was I supposed to do with all those blueberries? Does anyone need some?

Blackberries – There were a few in the fridge and I know my husband bought them for some other reason, so I figured I would throw them in before they needed to be thrown out.

Radishes – I can’t remember when I bought these. Oh wait. Nope. Hang on. Last month? Do they last that long? I love my crisper, it keeps things so fresh. I wish I could live in a crisper. Would I last longer? Should I try that?

Yellow Peppers – I mean, they’re yellow so that’s enough reason to put them in with the rest of these ingredients, right?

Walnut Halves – These are seriously good for you. I put nuts in almost everything. Probably because I’m similar to a nut. Or I am a nut or whatever.

And then I got physalis again but don’t worry, it didn’t last long…I put it in all my salads this week.

Photo 2015-11-11, 11 29 27 AM
Photo 2015-11-11, 11 29 27 AM

Ready to walk the red carpet?

And who are you wearing?

"Spicy Mango Poppyseed Dressing by Simply Beautiful Eating dahling".

Ingredients -1 large mango, peeled, pitted and roughly chopped -¼ cup fresh lime or lemon juice -¼ cup fresh orange juice or not from concentrate juice is fine too. -2 tablespoons honey, maple syrup or agave -½ teaspoon turmeric -1 clove garlic -½ teaspoon kosher salt -⅓ cup extra virgin olive oil -½ to 1 teaspoon cayenne pepper (depending on how spicy you want it) -1 teaspoon poppyseeds ¼ teaspoon freshly ground black pepper

Instructions 1) Combine mango, lime juice, orange juice, honey, turmeric, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar. 2) Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk. This method ensures that the dressing doesn't get murky but if you're in a hurry you can absolutely just throw the whole shebang into the blender. 3) Add cayenne, poppyseeds and black pepper. Taste and add a bit more salt, if needed. 4) Stores in refrigerator for up to 1 week. Just give it a good shake before using.

Photo 2015-11-11, 11 25 32 AM
Photo 2015-11-11, 11 25 32 AM
Photo 2015-11-11, 11 36 19 AM
Photo 2015-11-11, 11 36 19 AM
RecipesSeri KertznerComment