Summer Salad Ideas

After a great week away at the beach for the 4th of July, I was happy to stumble upon this article from Buzzfeed about summer fruit salads. My favorite on this list is #6- grilling fruit, especially stone fruit, is the best thing about summer! The recipe in the Buzzfeed was taken from the Healthy Foodie and it looks absolutely delicious.

Something I did over the weekend to change things up a bit was the “grill” strawberries with balsamic and brown sugar. This was great to pick at and eat after our meal of burgers and sausage on the 4th but I think it would be even better over some vanilla ice cream. This is along the same idea as the compote I posted about a few days back but the grill imparts an intense flavor that cannot be matched in any other way.


12 strawberries

1 tbsp balsamic vinegar

1 packet brown sugar in the raw

tin foil


Preheat the grill to medium-high heat

Cut the stems off of the strawberries and cut them in half length-wise

Make a small “bowl” out of tin foil and arrange the strawberries in a single layer

Sprinkle the strawberries with the brown sugar in the raw and drizzle them with the balsamic vinegar

Cook on the grill for about 15 minutes until the strawberries begin the break down but still hold their shape

WW Points: 1 point per serving 

(makes 2 servings)


Grilled Caesar Salad


One of my favorites things to make during grilling season is a grilled Caesar Salad. It is so simple to prepare yet grilling the romaine completely elevates this “recipe.” I honestly hesitate calling it a recipe! The first time I tried this was at my friend’s house in high school. Her mom used to cook for us all the time and this is one of the recipes I have taken on as my own!

Grilled Caesar Salad

1 head of romaine lettuce (try to get one that holds it shape- no leaves falling off)

Olive Oil

Salt and Pepper

Caesar dressing (store bought or homemade)

Croutons (store bought or homemade)


Start your grill (propane, charcoal or grill pan) and bring to a moderate heat. You want to grill and heat the lettuce slowly but you want it warm enough to leave grill marks.

Cut the romaine lettuce in half lengthwise then cut each half in half again. Make sure you take care to keep all the leaves in tack!

Brush each 1/4 of romaine on all sides with 1-2 tsp of olive oil (just enough to lightly coat ) and then sprinkle with salt and pepper.

Place on the grill turning every 2-4 minutes until the outside of the lettuce is warmed through and has grill marks.

Drizzle with dressing and top with croutons. Serve immediately.


This is by far the worst “recipe” I have written on this blog but that is mainly because grilling lettuce is all about trial and error. I have made this salad a number of times and it turns out differently every time. Just wing it and I promise it will turn out well!

Creamer Potatoes- The Recipe

I posted a picture Thursday night of the creamer potatoes I made for dinner at my parents. This is such a simple side dish and this is an inexpensive way to make a meal look extra fancy.  When my mom and I were at the Dekalb Farmer’s Market Thursday afternoon, I stumbled upon a medley of small potatoes. I am a firm believer that you eat with your eyes first and, therefore, anything you can do to make your food look pretty will also help it taste better! I noticed some tiny red and white creamer potatoes sitting next to some long, thin, purple fingerlings. I grabbed about a 1/2 pound of each. All of them cost less than a dollar per pound!

When I got home, I went straight to prepping them. Here’s what to do:

Preheat the oven to 400 degrees or turn your grill on to medium high heat.


Wash and scrub your potatoes to get rid of any excess dirt. Make sure to dry them completely.


Cut the potatoes so that they are all roughly the same size. Put all the potatoes in a large zip lock bag. Add roughly 1 tbsp of oil to the bag. You may need a little more. All the potatoes should have a nice coating of oil on them.


Finely chop the fresh rosemary and add to the bag.


Add salt and pepper.


Shake vigorously until the rosemary, salt and pepper evenly coat the potatoes.


Gently pour the potatoes onto a sheet of tin foil (the sheet should be long enough for all the potatoes to lay flat and have about 2 inches of extra foil around all the edges). Top the potatoes with another sheet of foil and fold the sides over to make a little packet of potatoes.


Place the foil packet directly on the oven rack or on the lower level of your grill. Check after 30 minutes (could take up to 45). The potatoes should be tender but not falling apart.


WW Points: 4 points/serving (1/6 of whole dish)