Winter Crisp Salad

This salad has a great crisp texture thanks to iceberg lettuce, cucumbers, radishes and apples. A tangy vinaigrette dressing featuring fresh orange juice and red wine vinegar give it a fresh light flavor.

Crisp veggies and fruit for salad

I like to slice the veggies and fruit very thin.

This salad is a fun change from the basic garden greens.



1 head iceberg lettuce, chopped
1/2 English cucumber, thinly sliced
1 bunch radishes, thinly sliced
1 large crisp apple


3 TBSP olive oil
3 TBSP fresh-squeezed orange juice
1 TBSP red wine vinegar
1 tsp Dijon mustard
2 TBSP minced fresh parsley
1/2 tsp salt
1/2 tsp ground black pepper


  1. Chop lettuce; thinly slice cucumber, radishes and apple.
  2. In a small bowl whisk together dressing ingredients.
  3. Pour dressing over salad and toss to coat. Serve immediately.

This recipe was part of a my dinner menu from eMeals this week. I have been using eMeals for two months now and I really love it! It gives me a week’s worth of dinner recipes with accompanying shopping list. It’s great to be able to head to the store with my list printed out (with any tweaks I’ve made) and purchase all the ingredients I need for a week of dinners for around $100. It saves me time and money, and lowers the stress of “what’s for dinner?”. Plus I get to try out new recipes each week. Most dinners have been good and a few have been outstanding!

eMeals - Easy Meals for Busy People!They have plans for different dietary needs such as Gluten Free, Clean Eating, Vegetarian, Low-Carb, Portion Control, Simple Gourmet and Classic. I started out with the Clean Eating plan, but decided to switch to Simple Gourmet after a few weeks and it has been a better fit with my family’s tastes. Questions about eMeals? Leave a comment and I’ll answer them!


Baked Penne Pasta with Summer Vegetables

This baked pasta is a nice change from the usual pasta and red sauce. It’s loaded with colorful veggies and gooey mozzarella cheese. Serve with a green salad and you could have dinner for 4-6 people for around $12.

This recipe comes from eMeals Simple Gourmet eating plan. I’ll do a full review of eMeals explaining exactly how it works and how it saves me money very soon. For now, all you need to know is that eMeals provides a weekly meal plan (7 dinners) that includes recipes for a main dish and sides and a convenient shopping list for all meals. I’ve been using the service for a few weeks and I’m really happy with it!

If you are interested in checking it out, click on the ad below.

eMeals - Easy Meals for Busy People!

Anyway, on to the recipe!

Baked Penne Pasta with Summer Vegetables


1 box (16 oz.) penne pasta

1 TBSP olive oil

2 cups chopped yellow onion

1 medium zucchini, chopped

2 medium tomatoes, chopped

1 yellow bell pepper, chopped

2 TBSP chopped fresh thyme

1 tsp salt

1 tsp pepper

8 oz package shredded mozzarella cheese

vegetarian cheesy baked penne pasta


  1. Preheat oven to 400° F. Cook pasta according to package directions.
  2. Heat oil in a large skillet over medium-high heat. Add onion to pan; cook 3 minutes.
  3. Add bell pepper to pan; cook 3 minutes.
  4. Add zucchini to pan; cook 2 minutes or until beginning to soften.
  5. Add garlic, thyme, salt and pepper. Sauté 1 minute.
  6. Combine pasta, onion mixture, tomatoes and 1/2 the cheese in a medium bowl. Add pasta mixture to 7” x 11” baking dish.
  7. Sprinkle with remaining cheese. Bake 15 minutes or until bubbly and cheese is browned.