Spring Salads

The warmer weather is slowly creeping into our “neck of the woods” here in Annapolis, Maryland and it turns my thoughts to the lighter and cooler foods we will be eating in the coming months. The stews and soups of winter will be sidelined as the salads and barbeques begin to take over my menu planning.

I enjoy finding things that are available and adding them to pasta for a salad or as a dinner. Making a Greek pasta salad is easy by just choosing your favorite pasta (I always keep penne and fusilli pastas on hand) and adding some chopped cucumber, halved cherry tomatoes, chopped purple onion, feta cheese and some chopped Romaine lettuce to a bowl. Add bottled Caesar dressing to coat and serve cooled for a light refreshing salad. Add some chopped chicken for an entree that is easy to prepare and delicious to eat.

Another choice would be an Oriental salad with pasta once again as the base of the salad. Toss the pasta with snow pea pods, water chestnuts, toasted sliced almonds, drained mandarin oranges or chopped clementines, and some pre-packaged cole slaw mix. For the dressing mix together with a wire wisp 3 tbsp sugar, 3 tbsp vegetable oil, 2 tbsp white vinegar, 2 tbsp water and 1 tbsp soy sauce and pour over the pasta. This amount of dressing will coat about 8 ounces of cooked pasta so increase as needed.

I don’t pretend to be a gourmet chef but rather a mom who owns a B&B which makes these recipes definitely user friendly.

Rest assured that the full breakfast served daily here at Flag House Inn will not include salads but rather the favorites that our guests have enjoyed these past 19 years since we opened in March 1997.

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