Talk about one of the most unassuming and absolutely delicious concoctions. So good that I literally am addicted. I can’t stop eating the stuff.
First tasted several months ago when my cousin, Julianne, made this for me during my visit home to Montana, I literally fought her for the leftovers during lunch. And then felt really guilty when I found out she was…well, newly pregnant.
I know. The shame of taking away food from a starving, pregnant woman. Oh, and fighting her for it, too.
The guilt didn’t keep me from making it since, though. I’ve made this several times and I love it for the following reasons:
a) It is cheap.
b) It is out-of-this world in light, fantastic flavor.
c) It can be enjoyed as an appetizer, snack, lunch, light dinner, midnight snack, however you please.
d) It can be used as a topper for crackers, bread, lettuce leaves/cups, celery, and I’m sure a million other ways.
e) It is healthy. So I don’t feel so guilty when I combine every option from c and d and eat this for two weeks straight.
It really is that delicious.
The sky is the limit with this salad: serve it with Flat Bread, crackers, toasted Whole Wheat Bread, celery sticks, lettuce, tortillas, chips, sliced cheese, cottage cheese, etc. Add a fresh fruit and a green salad to the other sides you have chosen and you have a meal.