I’m not usually a “salad for dinner” kind of girl. But when summer hits full boil here in Phoenix, salad recipes are all I can think about. Salads are quick, easy and there are no rules to follow; you just throw in what ever sounds good at the time. This Strawberry and Goat Cheese Salad with Candied Walnuts is not only what sounds good this time, but it’s all I have this time.
Apparently, I didn’t do that great of a job shopping before I went into the hospital for knee surgery. I found a strange collection of ingredients in the fridge when I got home: left over pizza, dried out chicken nuggets and really smelly chinese food. All signs that my family survived any way they could… by eating take-out. The big bag of salad greens I purchased is still sitting there, looking a little sad. I must have been under the influence of pre-surgery medication when I bought it. I had these images of my husband sitting around, munching on salad and marveling at its crisp, summery, freshness while I was in the hospital eating reconstituted beef bullion and rubberized pork chops.
However, there is a big patch of really fresh strawberries in the fridge that wasn’t there before. He probably picked them up at the grocery store on one of his “emergency runs” for ice cream (the evidence is in the trash can). So, I mixed the strawberries and bag of greens with creamy goat cheese from the fridge (every Southwest cook has goat cheese in the fridge) and candied walnuts from the pantry for a fresh summery salad that made me feel so happy to be home.
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We have always said that Southwest food can be light and healthy. Now, we have proof. Rubio’s Fresh Mexican Grill just opened restaurant number 200! The restaurants feature Baja style “beach food” that is packed with fresh ingredients and authentic flavor.
We were invited to join Ralph Rubio (the man behind the fish tacos and founder of Rubio’s) and a group of fellow bloggers for a free lunch at one of the new locations in Utah. Rubio showed off the food he fell in love with as a college student while vacationing on the beaches of Baja, Mexico. That’s when, at a little taco shop in San Felipe, he met his first love, the fish taco. Rubio brought the concept of the fish taco back to California and, after perfecting his own recipe, opened his first restaurant in San Diego in 1983.
- Ralph Rubio shares his Baja style food and tips to keep it healthy
Before sitting down for lunch, Rubio took us on a tour of the kitchen where we saw chiles and fresh vegetables cooking on an open flame grill and stuffed into the healthy, Baja style food that Rubio’s is famous for. The lunch featured some of the greatest hits from the menu as well as some of Rubio’s newer dishes. The fish taco is still the star, but other items have been added to the menu along the way to keep up with customers’ tastes and current trends. With each course, Rubio gave us tips on how he to keeps the authentic flavor in his fresh and healthy food.
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Southwest Chicken Lettuce Wrap
I’m always on the look out for low-fat and low-carb recipes that my family will love. This recipe for Southwest Lettuce Wraps is just the ticket! I simply took the filling for the Southwest Spring Rolls that I plan to serve at my Super Bowl party and and wrapped it in lettuce cups. That way, I don’t have to make one recipe for my family and one recipe for me. Nothing takes the motivation out of dieting faster that having to cook two meals!
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