That's what was for dinner.

Green salad topped with 

   Cucumbers

   Tomatoes

   Quinoa

   Cranberries

   Lemon-Cranberry chicken

   Cheddar and

   25 Star Balsamic vinegar and olive oil dressing.  (Of course that was from our beloved shop, Olio.)

I cooked the strips of chicken in my handy cast iron pan, and squeezed in the jiuce of 1/2 lemon.  While that cooked, cranberries boiled in a saucepan with a bit of water.  When the chicken was just about done, and the lemon juice sizzled in the pan, I added the cranberry water, turned up the heat and let that reduce.

The combination of the tart lemon and cranberry with the sweet balsamic and the sharp cheddar made this meal *Pop*.