Excerpt from EcoSalon post:
“I can’t believe how quickly my deck garden has flourished! The lettuce, arugula and cilantro are going off. I realized it was high time to make use of these wonderful vegetables to make way for the next round of growth. What better than a spring salad breakfast? …”
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Excerpt from my recent post on EcoSalon:
“I’ve never understood why anyone would buy ready-made salad dressing. Salad dressing is incredibly easy to make and most likely, you already have the ingredients in your cupboards. I highly recommend learning a few simple salad dressings as a way to not only continue your efforts to reduce buying processed food, but also to increase your cooking pleasure and save money. Plus, you will save space in your refrigerator because you will no longer have 15 jars of ancient, crusty, half-used salad dressing in the side door.
If you learn even one great salad dressing…” Read more.
I can’t seem to get enough butter leaf lettuce these days. This light salad is perfect for a springtime lunch.
Butter leaf lettuce (1/2 head), rinsed and chopped medium
2 small young carrots, sliced
3 toasted pecans, crumbled
goat cheese, crumbled
For the Salad Dressing:
1/3 cup olive oil
1 T white balsamic vinegar
Juice of 1/2 Meyer lemon
Fresh cracked pepper
Quickly whisk salad dressing in measuring bowl. Adjust to taste. Toss with salad ingredients. Dee-lish! – hBru