Healthy Roasted Salmon Salad with Easy Strawberry Vinaigrette
All the best early summer has to offer, in one easy salad.
Happy first Friday in Lent, friends. This morning, I continued my streak of being dating/engaged to/married to someone who observes meatless Fridays, and forgetting that it’s a meatless Friday. Thankfully he is patient.
I do actually really like the observance, and try to observe with my husband. I also love that suddenly, a lot of my friends are on the hunt for vegetarian recipes! Here’s a delicious veggie side that is a little more gourmet than your average mashed potato.
Here’s what you need to make kick this classic side (for two people, here) up a notch:
Forty minutes before you want to eat, cube and boil the potatoes. They should be done in about 20 minutes.
When both are done, add them all to a large bowl, and use a potato masher or a hand mixer to well, mash. About halfway in, add the cheddar, 2-3 tablespoons of butter, and a couple of tablespoons of milk. Always begin conservatively with the milk. Continue to use the masher to mix it all together.
Top with herbs and cheese.
It’s nothing too crazy, but it’s darn good. And you can use any leftovers to make little potato cakes for breakfast. Yum!