Background Story on Summertime Salad
My mother and two nieces came to visit me this weekend. I picked them up on Saturday, hoping beforehand to have made at least four out of six stops completed prior to picking them up from the train station. Well, I got three done. I had to talk myself down to the fact that I would have to make three stops with two little ones. It wasn’t that bad after all.
After all of the stopping and putting away groceries, we decided that it would be best to grill on Sunday after church. It rained overnight and Sunday morning. However, as the weather man predicted, the rain stopped at around 1:00 p.m. By 2:00 we were ready to grill.
Some of the highlights of my weekend were: 1) watching a two-year old dance and climb a flight of stairs with the look of joy on her face, 2) watching both nieces play with twigs and branches in the backyard 3) listening to 70s, 80s, and 90s slow jams, 4) watching movies, 5) baking oatmeal lemon nut and oatmeal chocolate chip cookies with my niece, and 6) grilling for the first time since living here. I hope and pray that you had a simple, functional grace-filled weekend as well.
Here is the recipe for the Summertime Salad that I made on Sunday:
- 5 medium beets
- 3 tablespoons of Italian seasoning
- 3 tablespoons of minced onions
- dressing of your choice
- 3 medium green bell peppers
- 6 to 8 mini sweet peppers
- 10 radishes
- 1 tub of mixed green salad
- 6 tomatoes cut into wedges or slices
- Roast the beets for 45 minutes on 350, pouring olive oil and wrapping them individually in foil and placing them on a cookie sheet beforehand.
- When they are done, allow them to cool off for 15 minutes and then peel off the skin with a towel.
- Cut the beets into wedges.
- Dump the mixed green salad into a bowl.
- Dump the tomato slices or wedges into the bowl.
- Dump all the rest of the ingredients and sprinkle the seasonings last.