Tonight’s dinner includes the prettiest salad ever with colorful greens and edible flowers, all from our garden!
I used a variety of mixed greens from our garden, including beet leaves. For a little extra spice and color, I added a bunch of edible flowers: chive flowers, flowers from my lettuce plants, and marigold petals. I topped it off with a little salt, pepper, rice vinegar, and extra virgin olive oil.
We had one of our best salads ever tonight. I gathered some fresh ingredients from our garden. I had a red bell pepper, a few tomatoes, some mixed greens lettuce, and I also got some fresh parsley and a couple varieties of mint. I chopped the herbs up very fine, and tossed them with all of the other ingredients. I sprinkled with a little rice vinegar, olive oil, salt, pepper, and crumbled aged cheddar cheese. I think the addition of the herbs gave the salad a little extra pop that really made it very tasty! We had this with a few Italian sausages grilled on the barbecue for an amazing dinner.
Tasty sandwich today with tomato and lettuce fresh from our garden! I am trying out this new avocado saver. I am hoping it will keep the rest fresh for a sandwich another day.
I have posted this recipe before for my favorite way to cook salmon, but I did something a little different last night with the salad. It really made the whole thing so much better. Instead of just tossing the lettuce with some dressing, I warmed it first in a dry wok, and then drizzled with a little rice wine vinegar, olive oil, and freshly ground salt & pepper. So simple, and yet it tasted amazing!