Nom Nom Nom

Well, I'm back in Boonetown! The air is crisp, the sky is blue...and the lunches aren't provided by my family's fridge anymore.

So today for lunch (slash dinner because I knew it had to marinate) I made an UH-MAZING summer salad.

GARDEN SALAD WITH CITRUS VINAIGRETTE.

While roaming around on the internet, I found this scrumptious salad!


Now, I like spinach and lettuce salads, but bean salads, chicken salads, fruit salads & pasta salads are my favorite. I also LOVE vinegar. I love pickles and I normally add red wine vinegar to my chicken salad so when I saw this had vinegar in it, I knew I'd like it.


I've been trying to make healthy stuff for lunch that will last for a few days and get me out of that turkey-sandwich-rut I seem to fall into and this was from cooking light, so I knew it would be yummy and good for me!


On that note, let me give you the recipe for this deliciousness. 

Vinaigrette:

• 3 tablespoons fresh orange juice
• 1 1/2 tablespoons fresh lime juice
• 2 1/2 teaspoons extravirgin olive oil
• 2 teaspoons honey
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

• Salad:
• 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
• 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh basil

• To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.
• To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill

Enjoy!