Ingredients:

Wreath
1 bag arugula
2 lbs miniature fresh mozzarella balls (drained)
2 lbs cherry or grape tomatoes
2 15oz cans black or green olives (optional)
8-10 fresh basil leaves (julienne sliced)

Dressing:

1/2 c Extra virgin olive oil
1/2 c balsamic vinegar
1 glove garlic grated or minced
1 tsp oregano
1/2 tsp ground black pepper
1/2 tsp sea salt

Assembly:

1. Lay a small bowl upside down in the center of a round platter to help keep the wreath's shape
2. Place arugula around the bowl, covering the edges of the entire platter
3. Place mozzarella balls in 4 equal sections on top of arugula
4. Place tomatoes in 4 equal sections in between mozzarella
5. Place a few olives in between each section of cheese and tomatoes (optional)
6. Sprinkle julienned basil over wreath

Dressing:

Mix all dressing ingredients in a bowl and set aside
Just before serving, remove upside down bowl from center of wreath and drizzle wreath with dressing

Brenda

Simple Salmon Salad

Here's quick and easy salad recipe that is as delicious as it is healthy. It takes just minutes to prepare and doesn't require a lot of clean up. If you're lucky, you may even find fresh salmon prepared in the deli or prepared foods section of your grocery store.

Simple Salmon Salad (21 Day FIX approved)

This recipe is:

1 GREEN

1 PURPLE

1 RED

1 ORANGE

Course: Main Dish

Categories: Fish
Serving size: 1
Preparation time: 25 mins

Ingredients

Salad:
1 6 oz portion of Salmon
1 C Fresh spinach or mixed greens
1/2 fresh peach sliced
2 T pistachios or other nuts
Juice of 1 lemon
2 thin lemon slices

Dressing:
1 T Balsamic Vinegar
1 T Lemon juice
1 T Extra virgin olive oil
dash of salt and pepper

Directions

Salmon:
Place salmon in a shallow baking pan and place 2 thin lemon slices on top. Pour lemon juice over fish and sprinkle with salt and pepper to taste.

Bake at 375 for 15 min. The turn broiler on and broil salmon for an additional 5 minutes or until it is golden brown on top.

Salad:
While the fish is baking, assemble the salad.
Place greens in a bowl and top with peach slices and pistachios.

Dressing:
Whisk together vinegar, lemon juice, extra virgin olive oil, salt and pepper and set aside.

Top the salad with the broiled fish and dressing.

Brenda

Summer Tomato & Cucumber Salad

Perfect last minute picnic recipe!

Course: Side Dish
Categories: Salad
Preparation time: 5 mins

Ingredients

2 medium tomatoes, diced
1 large cucumber, diced
1 green or red bell pepper, diced
1 small red onion, thinly sliced (optional)
grated fresh garlic, to taste (optional)
3 Tb extra virgin olive oil
3 Tb red wine vinegar
salt & pepper to taste

Directions

Combine all ingredients and let sit in refrigerator for 1/2 hour.
Serve and enjoy!

Brenda