Chopped.

I love preparing salad for dinner. I can prepare it earlier in the day, and all I need is a cutting board and knife.

I made this one.

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Listening to: Raconteurs, Consolers of the Lonely. My favorite favorite favorite song is 'Many Shades of Black'. Thank you, David, for the album.

Eating: Chocolate Coconut Cream Cheesecake from Cheesecake Factory. Two words: Macaroon crust.

Reading: The Mysterious Benedict Society and the Perilous Journey. I still read 5th grade novels.

Need: this print, this bag, and I need to try this recipe.

So Happy: my favorite magazine of all time is printing another issue. April 17th.

Found: a lipstick shade that I don't mind wearing. It's a good feeling.

Winter Salad with Lemon Poppyseed Dressing

Here's the salad I served at Suppa' Club.

It's just as delicious as it is pretty.

Winter Salad with Lemon Poppyseed Dressing (via See Jane in the Kitchen)

1/2 cup white sugar

1/2 cup lemon juice

2 tsp diced green onion

1 tsp Dijon-style mustard

1/2 tsp salt

2/3 cup vegetable oil

1 tbs poppy seeds

1 head Romaine lettuce

4 oz shredded swiss cheese

1 cup slivered almonds

1/4 cup dried cranberries

1 apple-peeled cored and diced

1 pear-peeled, cored and diced

Directions:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. Add oil in slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bowl combine the lettuce, shredded Swiss cheese, almonds, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Sauteed Corn and Black Bean Salad

It's about time I try some the recipes I've been collecting on Pinterest. (I've got some big plans with some of those boards.)

This salad is really easy, and I had most of the ingredients anyway, thanks to Superstition Ranch Market (I'm so grateful that place is so cheap).

Sauteed Corn and Black Bean Salad (via Say Yes to Hoboken)

-Sautee kernels from 3 ears of corn in 2 T of butter until they start to brown slightly in spots. Remove from heat and toss with:
-A can of drained black beans
-1 sliced avocado
-2 T chopped green onions (I didn't have green onions. I sauteed 1/2 of a yellow onion with the corn)
-Juice of two limes and
-A handful of roughly chopped cilantro (I didn't add cilantro to William's half... he doesn't like cilantro. He went to Mexico for his mission, and doesn't like cilantro?)

Serve chilled

I also noticed that my serving bowl in my photos is very similar to the one on Say Yes to Hoboken. Awesome.

Layered Ravioli Salad

This recipe was recommended by my Aunt Kathleen, and my mom and I decided to make it for one of our project days (actually, my mom made it while I took care of June... thanks Mom).

Layered Ravioli Salad

1 pkg. (9 oz) refrigerated 4 cheese filled ravioli (the recipe actually calls for Tortellini, but I liked ravioli better)

1 cup frozen sweet peas (from a 1 bl. Bag)

5 cups torn romaine lettuce

1 ½ cups julienne carrots (can buy the ones already done)

2 cups grilled chicken, diced ( I bought a rotisserie chicken, makes it sooooo easy)

1 medium red bell pepper, cut into strips

½ Cup mayonnaise

½ cup refrigerated basil pesto

¼ cup buttermilk

2 tbs. chopped fresh parsley or Basel leaves

1. Cook ravioli as directed on the package, adding peas during the last 4 minutes of cook time. Drain and then remove the ravioli’s from your strainer, putting them in a separate bowl.

2. In a 3-4 quart clear bowl, layer the lettuce, the carrots, chicken, peas, ravioli and place the stripped bell peppers in a circle as your top layer.

3. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers, and sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or better Is overnight. Stir just before serving.