I had the pleasure of getting an early start on the long Memorial Day weekend. With that said, Artie and I were able to enjoy the better part of the afternoon. We enjoyed a bubble tea, iced coffee and a couple of bananas at our new favorite spot in the Bronx, NY called Beans & Berries. Afterwards, we decided to make a late lunch at home of yummy grilled Teese cheese sandwiches.
Since it was around 4pm when we had our lunch, we didn’t feel like having much for dinner. In fact, Artie had a simple sandwich, while I passed on everything except a small handful of pretzels. After going for a drive and picking up a Snoopy Sno-Cone Machine (YAY), it wasn’t until 10:30 at night when I felt like having something light yet sweet. As we didn’t have a salad at that point, guess what I made? A dessert salad!
The dessert salad was a simple fruit salad topped with some vegan lemon cookie crumbles. Artie watched me whip it up and even gave me a strange look when I squirted fresh lemon juice over a mix of strawberries, watermelon and Granny Smith apples. His strange look turned into a smile as I crumbled up a Luscious Lemon Poppyseed Cookie from Alternative Baking Company and put the crumbles atop of the salad.
So we’ve managed to stay on task and stick with the challenge, while satisfying our…well really my sweet tooth.
While you enjoy the long weekend, we’ll going to keep munching on salad. 5 days down! 2 more to go!
Fruity Cookie Salad
Source: Mac Sticking with the Salad Challenge
2 cups strawberries, sliced
2 cups watermelon, cubed
1 Granny Smith apple, cored and chopped
Juice of 1/2 lemon
1 pkt of raw sugar or Splenda
Cookie crumbles, preferably vegan lemon or sugar flavor*
*Note: Cookie crumbles per serving: About 1 small cookie or 1/4 of a large cookie similar to the Luscious Lemon Poppyseed from Alternative Baking Company
1. In a medium bowl, mix together the first 5 ingredients and serve in dessert bowls or plates
2. Crumble cookie(s) and place atop of salad serving