{"id":7393,"date":"2012-05-23T18:28:33","date_gmt":"2012-05-24T02:28:33","guid":{"rendered":"http:\/\/foodiddy.com\/?p=7393"},"modified":"2012-05-23T18:28:33","modified_gmt":"2012-05-24T02:28:33","slug":"peach-cucumber-and-raspberry-salad","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=7393","title":{"rendered":"Peach, Cucumber and Raspberry Salad"},"content":{"rendered":"

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I’ve been looking for some new salad ideas. It seems like I’ve tried every combination of green salad toppings and mix-ins… so I turned to my latest obsession…<\/p>\n

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Cooking Light’s Way to Cook Vegetarian<\/em><\/strong> rocks! Not only does it contain page after page of beautiful photos, I love that it also includes tips, tricks and technique pages as well. The salad recipe I picked was labeled “vegan” – but I know honey is a hot topic debate – so it’s up to you to decide. I’m not a vegetarian or a vegan, so labeling doesn’t really make a difference to me, but I know it’s important to some, so I thought it was worth mentioning.<\/p>\n

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The Ingredients:<\/strong>
\n2 Cups Sliced Fresh Peaches
\n1 Cup Cucumber – peeled, seeded and sliced
\n1\/2 Teaspoon Grated Lemon Rind – I used 1 heaping teaspoon
\n1 Tablespoon Fresh Lemon Juice
\n2 Teaspoons Fresh Mint – minced
\n2 Teaspoons Honey
\n3\/4 Teaspoon Cumin Seeds – toasted and crushed
\n1\/2 Teaspoon Salt – I used less – personal preference
\n1\/4 Teaspoon Freshly Ground Pepper
\n1\/2 Cup Raspberries – I used closer to 3\/4 cup<\/p>\n

Directions:<\/strong><\/p>\n

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  1. Combine first 6 ingredients in a bowl, tossing gently.<\/li>\n
  2. Combine cumin seeds, salt, and pepper; sprinkle over salad mixture.<\/li>\n
  3. Add raspberries, and toss gently to combine.<\/li>\n
  4. Serve immediately (Yield: 4 servings – serving size 3\/4 cup)<\/li>\n<\/ol>\n

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    Seeding my cucumber… The cucumber gave the salad a nice crunchy texture. When purchasing cucumbers, remember that the smaller the cucumber, the smaller the seeds and the better the flavor. To seed the cucumber, I just cut it in half lengthwise and then scraped the seeds out with a mini spoon – courtesy of Crate and Barrel.<\/p>\n

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    I used a microplane to grate my lemon rind and then put 1\/2 in my lemon press to get the tablespoon of fresh lemon juice.<\/p>\n

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    I added the juice and zest\/rind to my peaches and cucumbers and then added my honey before tossing.<\/p>\n

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    I toasted my cumin seeds and then totally forgot to crush them before pouring them into the salad bowl. Whoops! I highly recommend not forgetting this step… \ud83d\ude42 Hard seeds in your teeth… not-so-fun.<\/p>\n

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    I added my raspberries and gently tossed one more time.<\/p>\n

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    Mint leaves bring about a very strong childhood memory for me. I’m not sure who had a mint bush – but someone in the neighborhood did and\u00a0 I remember eating the leaves with my neighbor Todd. Random… but not surprising as we also collected bugs, played with frogs and set fire to pretty much everything with magnifying glasses.<\/p>\n

    Back to the salad… I wasn’t positive I’d like the combination of the cucumber with the two fruits – but I did. The salad was very refreshing and I’m sure it would have been even better had I actually crushed the cumin seeds, ha! ha!<\/p>\n

    Calorie wise – not too shabby – another bonus to using this particular cookbook. Stats in case you are counting…<\/p>\n

    Calories 144 | Fat 0.4g | Protein 1.4g | Carbs 36.3g | Fiber 3.7g | Chol. 0mg | Sodium 307mg<\/p>\n

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    I look forward to eating this again…<\/p>\n

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     <\/p>\n","protected":false},"excerpt":{"rendered":"

    I’ve been looking for some new salad ideas. It seems like I’ve tried every combination of green salad toppings and mix-ins… so I turned to my latest obsession… Cooking Light’s Way to Cook Vegetarian rocks! Not only does it contain page after page of beautiful photos, I love that it also includes tips, tricks and … <\/p>\n

    Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[133,13,16],"tags":[414,416,720,413,415,721],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/7393"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7393"}],"version-history":[{"count":12,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/7393\/revisions"}],"predecessor-version":[{"id":7416,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/7393\/revisions\/7416"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7393"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}