Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette

By Jodee Weiland

We grill flank steak all year long on our gas grill, even when it is snowing outside. Flank steak done on the grill is great anytime, but when we use it in a flank steak salad, it is absolutely wonderful! Flank steak salads make great meals, especially when made using a homemade vinaigrette, like my Zesty Lemon Honey Vinaigrette. Blended together with the right ingredients, my Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette is awesome!

http://learnfromyesterday.comWhen you start with grilled flank steak and add your salad greens, adding the right ingredients can make all the difference in flavor. That’s why I added crumbled goat cheese, shelled walnuts, and dried cranberries to the mix. Top this all off with my Zesty Lemon Honey Vinaigrette, and you have a meal filled with rich flavors that blend together to delight your taste buds. With this recipe, you have my delicious Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette, a healthy meal that is full of great taste!

http://learnfromyesterday.comGrilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette

http://learnfromyesterday.comPlace the salad greens on the plate. Crumble the goat cheese over the greens. Top this with the flank steak slices. Then spoon on the walnuts and dried cranberries over the top. Add your salad dressing.

http://learnfromyesterday.comMy Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette is both healthy and delicious! Serve this salad with a crusty loaf of bread and a glass of wine. This salad will satisfy your hunger and tantalize you taste buds with its zesty flavor and touch of sweetness. Not only does it taste good, but it looks wonderful as well, so your family will love it. Give it a try, and enjoy!

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Light and Easy Honey Lime Cole Slaw

By Jodee Weiland

I love the idea of cole slaw, but I’m not a big fan of using mayonnaise. I prefer a healthier version of cole slaw with great flavor that will make it more than just a side dish. I want it to delight my taste buds. Believe me when I say, this Light and Easy Honey Lime Cole Slaw will make even the most doubtful cole slaw eater a believer. It’s full of flavor that will keep you heart healthy and happy!

Don’t get me wrong, there are times when I will use mayo, but this is just not one of those times. In my cole slaw, I prefer a vinegar base with extra virgin olive oil, but to add sweetness and some zest, I add honey and fresh lime juice. It definitely isn’t rocket science, but  it definitely is delicious! Use it as a side dish, on fish tacos, on pulled pork sandwiches, or any number of ways.

Light and Easy Honey Lime Cole Slaw

3 cups shredded cabbage and carrot mixture
1/2 cup red cabbage shredded
1/8 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 fresh lime juiced
2 teaspoons organic honey (or more to taste)
Sea salt and ground black pepper to taste

Mix together the together the cabbage and carrot mixture with the red cabbage. Add the vinegar, olive oil, lime juice, and honey. Finally, carefully season your cole slaw to taste with sea salt and ground black pepper.

http://learnfromyesterday.comMy Light and Easy Honey Lime Cole Slaw is delicious and so easy to put together for any meal. Whether you are adding it to fish tacos, putting it on a pulled pork sandwich, a burger, or any other sandwich, or if you’re just having it as a side dish, you will love it! This cole slaw recipe has great flavor and is actually much healthier than a mayo based slaw. So give it a try, and enjoy!

Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad

By Jodee Weiland

I love using my new veggie spiralizer, so I decided to try a new vinaigrette with a light and easy zucchini spaghetti salad. The salad itself is easy and quick, but the vinaigrette is really the star here. I have discovered that I love making my own vinaigrette and salad dressings because they taste so much better than store bought salad dressings. Since I had an avocado I wanted use and some ideas for a new salad dressing, I put together my Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad!

With one avocado left, I decided to make my vinaigrette. I wanted to blend the flavors of avocado, pineapple, lime, and honey to make a sweet and tart salad dressing that would be both tasty and healthy. I found these ingredients blended with apple cider vinegar and extra virgin olive oil created an absolutely delicious salad dressing. I then spiralized a fresh zucchini to create an extremely simple zucchini spaghetti salad with fresh blueberries and goat cheese. This salad could easily be topped with some almond slices or shelled pistachios to add some crunch, but I left mine without any nuts this time.

Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad

For the vinaigrette:

1/2 cup fresh avocado
1 lime, juiced
1/4 cup all natural unsweetened pineapple juice
1/4 cup apple cider vinegar
3/4 cups extra virgin olive oil
2 teaspoons organic honey (more optional for sweeter taste)
1/4 teaspoon ground black pepper
Sea salt to taste

Put the above ingredients into a blender and blend together until smooth and creamy. When done transfer the vinaigrette to an appropriate container. I refrigerate any leftover dressing for later use.

For the zucchini spaghetti salad: (this will make one salad)

1 zucchini peeled and cut into spaghetti strands
1/4 cup fresh blueberries
1 and 1/2 to 2 tablespoons crumbled goat cheese
Optional: 1 to 2 tablespoons shelled pistachios or almonds


Peel the zucchini. Cut into spaghetti strands using a julienne peeler, a veggie spiralizer, or a mandoline with a julienne blade. Unlike zucchini spaghetti with a sauce, for a salad the strands do NOT need to be left in a colander to drain excess liquid. For a salad, simply cut the strands and plate them to retain salad like crispness. Then put on the blueberries and finally, the goat cheese. If you want, you can add the optional pistachios or almonds.

My delicious Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad are both healthy and full of flavor. Whether or not you decide to use the optional pistachios or almonds on the zucchini spaghetti salad, you are going to love the smooth creamy flavor of this delicious vinaigrette on this or any salad. We love this new salad dressing because it adds so much flavor to our salads whenever we use it. Stay healthy and give it a try on your next salad. Enjoy!



Red Lettuce Salad with Apple, Goat Cheese, and Honey Mustard Vinaigrette

By Jodee Weiland Some of our first produce from our garden this year is red lettuce and green onions. Of course, for me that meant I had to make a salad using these ingredients. For my salad, I added some goat cheese and Granny Smith apples because I love both. With that and a Roma tomato topped by my Homemade Honey Mustard Vinaigrette, my Red Lettuce Salad with Apple, Goat Cheese, and Honey Mustard Vinaigrette is definitely delicious! Having fresh vegetables to eat straight from the garden is wonderful! I feel extremely grateful that we are able to have a garden and enjoy fresh vegetables all summer long. I love watching them grow, and I love picking them from the garden, preparing them for a meal, and finally, finding new ways to use them in my recipes! We can’t grow everything we’d like, but the Harvest Market in our town provides weekly anything else we might need or want during the spring to fall months. Summer is a wonderful time for fresh produce, and I love it! Red Lettuce Salad with Apple, Goat Cheese, and Honey Mustard Vinaigrette

2 cups red lettuce cut and cleaned
1 green onion chopped
1 Roma tomato halved and sliced
About 1/3 Granny Smith apple diced with skin
2 tablespoons crumbled goat cheese
Sea salt and ground pepper to taste
Homemade Honey Mustard Vinaigrette (or dressing of your choice)

http://learnfromyesterday.com This recipe is enough for two sides with a meal or one meal salad. Put the red lettuce in your bowl and then add the chopped green onions and Roma tomatoes. Spread the apple pieces over the top of the salad, followed by the goat cheese. Add the Honey Mustard Vinaigrette last. My Red Lettuce Salad with Apple, Goat Cheese, and Honey Mustard Vinaigrette is delicious and healthy! You can serve it as a side to a meal or eat as a meal itself. If you eat it as a meal and want a little something more, serve it with a slice of crusty multigrain bread. Either way, you will love this salad, so enjoy!

Delicious Homemade Honey Mustard Vinaigrette

By Jodee Weiland

A while back I did a Prosciutto, Cantaloupe, and Veggie Wrap with Honey Mustard Vinaigrette. I received a lot of positive feedback on this wrap, but one thing stood out for sure. People I know told me how much they enjoyed my Homemade Honey Mustard Vinaigrette. As a result, I felt I should post the recipe for my vinaigrette separately, in order to make it easier for friends and family to find. This recipe for Honey Mustard Vinaigrette really is delicious, whether used on a salad, a sandwich, or a wrap, and has become a family favorite!

One of the reasons, I love this dressing is because I made it with extra virgin olive oil. Most people know how healthy olive oil is, but some people are unaware that when you refrigerate it, it will solidify. When you refrigerate this salad dressing, it will solidify, but if you set it out on the counter for a brief period of time before using it, all you will need to do is to shake it up, and it will be ready to use. Using olive oil makes this dressing so much healthier, and I love healthy!

Delicious Homemade Honey Mustard Vinaigrette

1/2 cup apple cider vinegar
1 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons organic honey
5 drops hot sauce
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
Sea salt to taste

For the vinaigrette, put all the ingredients in a bowl and mix together thoroughly with a whisk or handheld blender. Then put it in a container for dressing that will make it easier to drizzle on to your food or spoon it on carefully.

My Honey Mustard Vinaigrette is so delicious and full of flavor. This vinaigrette will make any salad, sandwich, or wrap tastier and more enjoyable than any store bought dressings. Fresh and homemade is always the best, and this is so easy to do, you’ll wish you had done it sooner. That’s the way I felt after I made my own dressing for the first time. I’m sure you will, too, so enjoy!