I’m baaa-aaack! From an awesome vacation that is. Philip and I turned our second anniversary into an anniversary week celebration. I’ve never been one to celebrate my birthday week, but I am definitely loving this tradition we’re forming of celebrating our anniversary for a week. I’m going to run with this tradition as long as I can!
While our actual anniversary day was pretty low-key (although still made very special: We admired the sunset over Lake Mendota in Madison on a blanket while listening to our wedding ceremony — another tradition that always makes us smile), the rest of the week just kept getting better and better.
On Wednesday of our anniversary week, we toured one of the oldest and finest wineries in Wisconsin — Wollersheim Winery. It’s located on a beautiful hillside outside Prairie du Sac, Wisconsin, dating back to 1840.
The tour satisfied our interest in all things history and we even saw a glimpse of the owner and winemaker, Philippe Coquard, who does a fantastic job keeping up a well maintained winery…and not to mention, developing excellent wine! My new realization of the art and science behind wine-making made me appreciate our wine that much more. :)
After the tour, we took advantage of the beautiful day and sipped on wine overlooking the winery. Talk about relaxing!
The following day, we sought out more relaxation time (and beautiful weather) to finish out our anniversary week by flying to Coronado, the island off of San Diego and home to the Hotel Del Coronado (a beautiful Victorian resort built in 1887 — one of the oldest wooden structures in the U.S.) and the Naval Base Coronado. Talk about beautiful! Sunny and mid-70’s temperature the whole time we were there. I could’ve gotten used to that. *sigh*
Coronado is a city full of activity with runners, bikers, and surfers around you all day long. We were fortunate enough to stay right next to the ocean with a gorgeous view of the San Diego Bay from our windows…again, I could have gotten used to that. :)
Fun shops and delicious restaurants with fresh caught seafood were within walking distance…it made enjoying good food way too easy. :)
Our days were pretty consistent: Pool-side lounging in the morning and beach front relaxation with magazines and books in hand in the afternoon. While most of our time was spent lounging, we did do some active kayaking in the bay, and surprisingly my favorite thing of the trip — riding the ocean waves on boogie boards. I seriously couldn’t get enough!
Alas, we had to leave the boogie boards and the sand in California and head back to Wisconsin…where we were greeted with rain. Go figure. All in all, we couldn’t have asked for a better vacation or anniversary week!
Somehow between the short time we left Wisconsin and came back, fall decided to try to slip in. The mornings are chillier and there’s the sense that fall is right around the corner in the air. But I’m holding onto fresh, summer food as long as I can…especially California-style! California was a whole ‘nother world for this Midwestern girl! Hip and cool goes for the clothing style as well as the food.
To take me back to the brightness and freshness of California, I
whipped up chopped up this Asian Mango Chicken Slaw with Lime Vinaigrette. I had to share this fresh masterpiece before fall officially arrives and our minds turn to all things apples, stews, and pumpkin.
If you thought you needed to start making soups and apple crisp, don’t start just yet! Not until you’ve had this exceptionally bright, colorful, and tasty salad! The flavors of the sweet mango with the crunchy cabbage, snap peas, and zucchini compliment each other to give you an ultra fresh taste.
The vinaigrette with a hint of hot sauce, fresh lime juice, and mint takes this salad to a whole new level. Add chicken for a full meal, perfect for packed lunches at work, or leave the chicken off and bring it to a get together or back-to-school event as a side. This is definitely a meal you can feel good about eating. The chopped peanuts and a spritz of lime to finish it off makes this a salad slaw that will only leave you wanting more.
Even though I still wish my vacation could have left me in California for a while longer, this salad almost makes me feel like I’m camped out on the beach overlooking the ocean with salt water in my wind blown hair again…almost.
Asian Mango Chicken Slaw with Lime Vinaigrette
Serves 6–8 (serves a crowd, so reduce in half if you have a smaller family to serve!)
- 4 carrots, shredded
- 1 red bell pepper, seeded and thinly sliced
- 1 zucchini, trimmed and finely chopped
- 1 mango, peeled, pitted and cut into matchsticks
- 4 cups shredded red cabbage (or any other cabbage of choice)
- 1 lb chopped, cooked chicken breasts
- 2 cups chopped snap peas
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 2 Tablespoons apple cider vinegar (or rice vinegar)
- 2 teaspoons sugar
- 2 teaspoons hot sauce
- Salt and pepper, to taste
- 1/2 cup finely chopped fresh mint leaves
- Chopped peanuts for topping
- In a large bowl, combine carrots, bell pepper, zucchini, mango, cabbage, chicken and peas.
- In a small bowl, whisk together lime juice, oil, vinegar, sugar, hot sauce, salt and pepper, and mint. Pour dressing over vegetable mixture and toss to combine. Divide among serving bowls and top with peanuts.
Adapted from: Clean Eating
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