As summer comes to a close, I find myself wondering "how'd it get so freakin' hot here?!" San Diego, land of mild climes has become a perpetual hot box. Needless to say I haven't embraced any reunions with the kitchen. I dared to turn on the oven a few days ago and we paid the price after two consecutively sticky days.
While I will always be someone who just loves steamin hot food, salads have never seemed more appetizing. This is one of my favorites with you guessed it, feta cheese! (sorry Brittwilk!) Toss a few summer ripe strawberries with chopped spinach, feta, grilled asparagus and caramelized onions and you have yourself a cool meal that won't leave you sweating! We tried this with a little bit of Annie's Natural Shiitake & Sesame Vinaigrette.
Hope you all have a great weekend and a happy Labor(less) day! I'll leave you with a recent picture of our big puppy, Sadie, taken on a hike this morning. She looks happy, huh? That's because we're in the shade! :)
recipe by hubby
1 small red onion, sliced
1 bunch of asparagus, cut into bite sized pieces
1 bag of baby spinach, coarsely chopped
1 pint of strawberries, sliced
1 small package of reduced fat crumbled feta (about 3oz)
1. Coat large nonstick skillet with cooking spray over medium heat. Slowly saute red onion slices until caramelized, about 20 minutes. Add asparagus and saute lightly. Remove from heat and allow to cool.
2. In a large bowl, toss chopped spinach, feta cheese, and strawberries. Add cooled veggies and toss with your favorite dressing.