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Fresh fruit, heavy on the melons. And that's it... no dressing, balsamic, mayo, or *hork* sour cream to foul the taste of all that fresh stuff.
My grandmother used to make ambrosia with sour cream, then tell me it was whipped cream in hopes I'd take some, ("Go ahead, take some, dahlin") then magically decide I liked sour cream. I was on to her evil machinations by a young age.
Fresh fruit, heavy on the melons. And that's it... no dressing, balsamic, mayo, or *hork* sour cream to foul the taste of all that fresh stuff.
My grandmother used to make ambrosia with sour cream, then tell me it was whipped cream in hopes I'd take some, ("Go ahead, take some, dahlin") then magically decide I liked sour cream. I was on to her evil machinations by a young age.
you don't like sour cream, you sound like my granddaughters who don't know what is good... Now trying to push it off as whipped cream, that is a different story.
Our current faves are buffalo chicken pasta salad, antipasto pasta salad and baby organic spinach with any combo you like of fruits, cheese, nuts, seeds, chicken optional if wanted for a heavy main meal and a balsamic, raspberry or champagne vinaigrette. We eat a lot of cold meals in the summer so anything that looks like it might taste good in our salads is fair game. Oh- if we happen to grill steak, then baby spinach with steak, mushrooms and/or caramelized onions if we have them and blue cheese dressing - YUM.
Thinly sliced zucchini, small broccoli florets (the offshoots from the main plant), sliced onions, olives, diced tomatoes, cubes of firm tofu or mozzerella cheese served with balsamic vinaigrette. Garnish with parsley and freshly ground pepper.
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Now trying to push it off as whipped cream, that is a different story.
