I couldn’t be more excited to share today’s recipe with you. Why? Because it’s a recipe from one of my BEST friends COOKBOOK!!! Hold the phone. Stop the crowd. Allison Miller of Cupcake Diaries (more casually known as Alli) recently published Sun & Sizzle: Grills to Greens and Everything In Between. Pretty darn exciting right? First of all, I love grills and greens and LOVE with all of my heart summer – so this cookbook couldn’t be more appropriate for me. I love it! Originally I had planned to share with you the Churro Waffles recipe… yea you read that right… churro waffles. YUM. But then I spotted this Mixed Berry Salad and KNEW you just needed to have this recipe in your life for the upcoming BBQ’s, picnics, family & friend parties and more this summer.
I met Alli a few years ago through the crazy world of blogging. If there’s someone you want in your life it’s Alli. I love her to bits and pieces and seriously feel rockstar status knowing that I get to be the friend of the author of Sun & Sizzle. Not too long ago we got together at my house and when my husband came downstairs he said ‘Alli? Allison of Cupcake Diaries? The author of Sun and Sizzle?’ It was adorable and while we joke, it really is a huge accomplishment to write, photograph, edit, submit, and publish a cookbook… not that I know firsthand, but I do know from others experiences. Way to go & congratulations friend! If you’re looking for entrees, side dishes and appetizers, drinks, desserts, and even breakfast/sweet breads you must get your hands on a copy of this cookbook. You can buy one: here. I promise you won’t be disappointed!
Check out what other bloggers have to say about Alli’s cookbook from the Sun and Sizzle blog tour!
Items used in this post:
Mixed Berry Wedge Salad
- 1 iceberge lettuce wedge
- 1/2 c. poppyseed dressing
- 1/2 c. raspberries, blueberries and strawberries
- 2 tbsp. feta cheese crumbles
- 2 tbsp. chopped pecans
- Cut a head of iceberg lettuce in half down the center and each of those halves in half to form 4 wedges. Place one of the wedges on a plate and top with dressing. Place the berries on individually so they will stay in place. Add feta and pecans. Serve cold.