#brightandrefreshing

This Moroccan-inspired salad is bursting with flavors of cumin, cinnamon, and ginger. It's a refreshing and vibrant dish that pairs well with any meal.

Ingredients: 2 large carrots, peeled and grated. 2 medium beets, peeled and grated. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley. 2 tablespoons lemon juice. 1 tablespoon extra-virgin olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. Salt and pepper to taste.

Instructions: Grate the carrots and beets and put them in a large bowl. Chopped parsley and cilantro should be added to the bowl. Mix cumin, cinnamon, ginger, lemon juice, and olive oil in a small bowl with a whisk. Add the dressing to the salad and toss it around to cover it all. Add pepper and salt to taste. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

The addition of cranberry juice to this holiday-themed take on the classic mojito makes it feel like Christmas. It's bright and refreshing, and it's great for Christmas parties.

Ingredients: 2 oz white rum. 1 oz cranberry juice. 1/2 oz fresh lime juice. 1/2 oz simple syrup. 6 fresh mint leaves. Club soda. Cranberries and mint sprigs, for garnish.

Instructions: In a shaker, muddle fresh mint leaves with lime juice and simple syrup. Add white rum and cranberry juice. Fill the shaker with ice. Shake well until chilled. Strain mixture into a glass filled with ice. Top with club soda and gently stir. Garnish with cranberries and mint sprigs. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mediterranean spinach salad is a bright and refreshing dish that brings the tastes of the Mediterranean to your table. The zesty lemon vinaigrette goes well with the fresh spinach, cherry tomatoes, cucumbers, Kalamata olives, and tangy feta cheese. A salad that is both light and healthy. It can be a side dish or a full meal by itself.

Ingredients: 6 cups fresh spinach leaves. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 1 clove garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the diced cucumber, red onion, feta cheese, cherry tomatoes, and fresh spinach leaves in a large salad bowl. To make the lemon vinaigrette, put the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper in a small bowl and whisk them together. The lemon vinaigrette should be poured over the salad ingredients in the large bowl. To make sure the dressing covers the salad evenly, gently toss it. Serve the spinach salad from the Mediterranean right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Spring Root Veggie Salad is a bright and refreshing dish that shows off the season's bright flavors. It has a great mix of flavors and textures and is full of healthy root vegetables and crisp greens.

Ingredients: 2 cups mixed spring greens. 1 cup sliced carrots. 1 cup sliced radishes. 1 cup diced beets. 1/2 cup sliced red onions. 1/4 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. 1/4 cup toasted pecans.

Instructions: Get the vegetables clean and ready to eat. Mixed spring greens, sliced carrots, sliced radishes, diced beets, sliced red onions, and chopped fresh parsley should all be put in a large salad bowl. You can mix the vegetables in the salad by tossing it. Toast some pecans and crumble some feta cheese on top of the salad. You can use a simple vinaigrette or your favorite salad dressing on top. Pour the dressing over the salad one more time and toss it to mix everything together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Persimmon Salad with Blood Orange Vinaigrette is a delightful combination of sweet and tangy flavors. Ripe persimmons, pomegranate seeds, and creamy goat cheese come together with a zesty blood orange vinaigrette to create a refreshing and colorful salad that's perfect for any occasion.

Ingredients: 2 ripe persimmons, peeled and sliced. 4 cups mixed salad greens. 1/4 cup pomegranate seeds. 1/4 cup chopped toasted pecans. 1/4 cup crumbled goat cheese. For the Blood Orange Vinaigrette:. 1/4 cup fresh blood orange juice. 2 tablespoons extra virgin olive oil. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed salad greens, sliced persimmons, pomegranate seeds, toasted pecans, and crumbled goat cheese. In a small bowl, whisk together the fresh blood orange juice, extra virgin olive oil, honey, Dijon mustard, salt, and pepper to make the vinaigrette. Drizzle the blood orange vinaigrette over the salad and toss gently to coat the ingredients evenly. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A herbal and refreshing take on the classic Bees Knees cocktail. The gin and honey sweetness is balanced by the bright flavor of Meyer lemon and the strong scent of thyme.

Ingredients: 2 oz gin. 3/4 oz Meyer lemon juice. 1/2 oz honey syrup. 2 sprigs fresh thyme.

Instructions: Mix one sprig of thyme, Meyer lemon juice, and honey syrup in a shaker. Put ice in the shaker and add the gin. Make sure to shake it well until it's cold. Pour through a strainer into a coupe glass. Put a thyme sprig on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes