Red, white & Green Salad

This is a salad that sort of came to be out of stuff i just had in the fridge, but it looked so pretty that i had to take a picture and post it. I had it with grilled chicken but i think it would be especially nice with fish.

Ingredients:

• 1 ripe avocado
• 1 large tomato
• 1/2 an english cucumber
• 1/4 cup crumbled feta
• olive oil & blasamic vinegar to drizzle

Directions:
Cut the tomato and cucumber into thin slices. Peel and de-seed the avocado and also cut into thin slices
Lay the sliced vegetables on a nice serving platter, alternating between tomato, avocado and cucumber and have them overlapping slightly.
Sprinkle the crumbled feta over top of the vegetables
Right before serving drizzle the vegetables with olive oil and balsamic vibegar.

Spaghetti Squash Fritter's

I saw Michael Symon make these on The Chew the other day and they looked so good i had to try them!. He used sage and blue cheese in his, but those are not flavours i particularly enjoy so i modified it a bit.
I ate mine for dinner with a fried egg, but these would make a great side dish or appetizer as well.


Ingredients:

• half of a small spaghetti squash, cooked and de-seeded
• 2 oz shredded Parmesan cheese
• 1.5 Tbsp cream cheese, melted
• 2 cloves of garlic, crushed
• 1 egg, beaten
• 1 Tbsp rice flour (you can use regular flour if not concerned about being gluten free)
• Olive Oil for pan frying
• 1 tsp italian seasoning
• salt and pepper to taste

Directions:
Once the spaghetti squash is cool, fork the strands into a large mixing bowl.
Add in the parmesan, cream cheese, garlic, italian seasoning and salt and pepper. Mix well.
In a seperate small bowl mix the rice flour and beaten egg. Add this to the squash mixture and mix again.
In a deep pan over medium to high, heat olive oil
Form squash mixture into patties and pan fry in olive oil for about 3 minutes on each side or until golden and crispy.