Recipe Please :)

Posted by on Aug 29, 2012 in Salad | 2 comments



Once in awhile I take a picture of what I have concocted for our dinner and share it on Facebook.

MP patiently waits for me to get my shot so we can eat--

I have been known to spend hours posing cupcakes. Whew!

Yesterday, I composed a hearty salad for dinner to make use of what was left from the farmers' market and the garden.

MP has planted more vegetables hoping for an Indian summer harvest.

After dinner, I began photographing the sunset.















Meanwhile, requests for the recipe with smileys appeared on my timeline!


I am not sure I could recreate this.  I almost did not photograph dinner last night.


Beginning the thought process …it went something like this.

It was 83 degrees in the kitchen.

I had about a pound of summer squash, bell peppers, tomatoes, a mango, and fresh herbs.

There is a challenge when meat is not included.  Because plant protein lacks complete protein (amino acids) getting it into the meal can be tricky.

Enter quinoa and beans into the thought process.  These are pantry staples.

1.  Large ribbons of zucchini and summer squash blanched and patted dry.

2.  ½ cup Quinoa cooked in vegetable stock and fluffed.

3.  1 can of cannellini beans drained and rinsed.

4.  2 tomatoes, cubed.

5.  1/2 Turkish cucumber, cubed.

6.  1 Green pepper, chopped

7.  Maybe 10 Kalamata olives halved.

8.  Mango chunks.

9.  Fresh parsley and basil chiffonade--a handful of each.

10. Crumbles of  Feta.

11. 1/4 cup toasted Pine nuts.

1/2 recipe of Fresh Lemon Vinaigrette (below)

Use it all if you want to.  It is your salad after all.

Eat it immediately!

I almost didn’t put the mango in the salad.  Happily I did.  The mango elevated the entire dish to a divine sweet and savory realm.

The textures, fresh crunch and creamy layers of flavor were toothsome and summery--quite right for a warm and tranquil evening.

I would be so happy to hear back from you-- make sure you taste it and add more seasonings if needed.

Lemon Vinaigrette


  • 1/4 cup fresh lemon juice
  • 2 teaspoons minced fresh herbs (optional)
  • 2 garlic cloves, minced
  • 1/2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/8 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground pepper (to taste)


  1. Whisk together the first five of the ingredients in a small bowl, making certain the honey is dissolved. Slowly whisk in the oil in a steady stream until emulsified. Adjust the seasonings to taste.
  2. Let sit for an hour or so, and then whisk again before serving.
  3. © Copyright 2012 Peggy Barrett Lunde
  4. All Rights Reserved





  1. 8-29-2012

    Wow!! A flavor party!!

    • 8-30-2012

      So happy to share Andi!


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