Guest Blog Written By: Ashley from The Mutts Kitchen
Finally May has arrived! If you have been feeling the way I have been recently, you will understand why I am excited to see the sun shining, or the rain washing away the accumulated salt and dryness from my driveway and lawn. This Winter has been exhausting, draining, life-sucking, and just absolutely annoying. Our prayers have been heard, hallelujah!
The Month of May is National Salad Month. Recently, while at Walmart, I found a beautifully ripened pineapple for just $0.97 and thought…um what am I going to make this mamma with?
As previously mentioned, I’m usually always on my toes – thanks to my boys; who are 10 (will eat everything and anything, I promise), almost 8 (pickiest eater I have ever met; will not eat potatoes, beans/peas, or most greens), and 15 months (loves to eat our food and anything else he finds).
My middle guy has the tendency to make my life extra difficult in the kitchen, as he will not eat freshly tossed green salads, (but will drink green juice. I don’t understand where I went wrong with this one! smh) certain cheeses (Feta, fresh Parmesan, Brie, or Bleu), but he loves Portuguese fresh cheese and fruit! *This is where the light bulb turned on.
So, I usually toss fruit and veggies in our salads to get all 3 of my boys to eat it, but let me tell you this Spring Pine-Apple Mixed Salad with Portuguese Fresh Cheese was absolutely refreshing, and the dressing paired perfectly. You can substitute or omit the cheese, but Portuguese Fresh Cheese is a staple is our home. We enjoy it in papo secos (Portuguese buns) or alone with salt and/or pimenta mouida. My vovo has thought me how to make it, but you can purchase it at Portuguese Supermarkets, bakery’s, and I’ve seen it at No Frills; in the cold cuts and cheese aisle.You and your family will love this recipe, thankfully mine does too!
Spring Pine-Apple Mixed Salad with Portuguese Fresh Cheese
Recipe by: Ashley Machado Medeiros
Serving: 4
Prep time: 15 minutes
Total time: 20 minutes
No better way to kick start Spring than with a fresh salad and cheese. We love “Queijo Fresco” with fresh buns, flaming chourico, or on a fruity and tart salad.
Ingredients:
2 cups spring mix salad
1 cup romaine lettuce, washed and chopped (or more)
1/2 carrot, julienned
1/4 small red onion, sliced thinly
1/4 cucumber, halved and sliced
1 cup strawberries, stem removed, quartered and halved
1 cup fresh pineapple, cubed (bite size pieces)
1/4 apple, cored and sliced thinly
½ cup Portuguese fresh cheese “Queijo Fresco”, crumbled or sliced
¼ cup pineapple juice
3 tbsp balsamic vinegar
2 tsp honey
1 ½ tsp Dijon mustard, or plain mustard*
2 tbsp olive oil
¼ tsp salt and black pepper, if using plain mustard*
Directions:
1. In a blender or magic bullet blend/pulse pineapple juice, balsamic vinegar, honey, mustard (salt & pepper if using plain mustard), and olive oil. Store in a salad dressing jar.
2. Toss romaine with spring mix salad and plate. Top with carrot, onion, cucumber, strawberries, pineapple and sliced apple.
3. Add the cheese and pour your dressing over top.
Enjoy!
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