A Delicious Salad, a Crispy Crunch, and a Refreshing Dressing

Summer is all about cool and crisp and fresh, and salads epitomize those better than anything. I won't spend much time here on this blog talking about salads, because they're generally so simple to throw together that having a recipe for them is redundant. This one is worth sharing, because it makes my mouth happy. It has many flavors involved, including a light and healthy, refreshing dressing. Here's how I made it:

For the salad, I used butter lettuce, diced cucumber, cherry tomatoes, dried cranberries, pecan pieces, and dressing. I had baby carrots on the side because they taste so good dipped in the fruity dressing.

The Dressing:

Combine in a container with lid:

• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/2 cup apple cidar vinegar
• 1 1/2 cups extra virgin olive oil

Seal tightly and shake to emulsify. Drizzle over salad. Store extra dressing tightly sealed in the refrigerator. It's light, fruity, and full of good-for-you stuff.

Now, for a mid-day meal, I need more than just salad, even if it includes fruit and nuts. That's where these cheese straws come in. Cheese straws are commonly served in the south. If you've never had them before, I encourage you to try them. They taste a lot like CheezIts, only less salty and more wholesome.

Cheese Straws

What You Need:

• 1 1/2 cups shredded cheddar cheese (sharp or extra sharp is best)
• 1 cup all-purpose flour
• 6 Tbsp salted butter, cut into cubes
• 1 Tbsp dry mustard
• 1/4 tsp cayenne pepper
• 4 tsp milk

How it's Done:

1. Preheat your oven to 350 degrees and get out a couple baking sheets.
2. Combine cheese, flour, butter, mustard, and pepper in the bowl of your food processor. Pulse until it resembles bread crumbs.
3. Turn the food processor on and drizzle in the milk, processing until the dough forms a ball.
4. Turn dough out onto a lightly floured surface and roll out to 1/8" thickness.
5. Using your pizza cutter, cut into 1" wide strips. Place strips on baking sheets (nearly touching is fine, as they won't exand outward much at all) and bake for 15 minutes.
6. Let your cheese straws cool completely on their baking sheets before moving them. They'll crisp up nicely sitting there.
7. Store tightly covered at room temperature. Cheese straws are even better on days two and three.

This post linked to Tempt my Tummy Tuesdays and