Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
Sweet potato and pomegranate salad with feta cheese, pepitas, and a light pomegranate dressing. This salad is great as a side dish for any fall or holiday meal!
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
When I make a salad for a meal, even a lunch salad, I want there to be enough substance that I feel full after. I love this salad because it is light and "springy", but has some components to bulk ...
Continuing on the theme of the delicious southwest flavors, please let me introduce to you my new favorite salad. Oh, this salad. I could wax poetic about it’s lovely qualities. But I won’t. Lucky for you.
I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
