Have you ever tried growing micro greens? We decided they would make our food so much fancier, so we are growing them inside by our sunniest window. We are using an empty salad container filled with some potting soil to grow them, and keeping the seeds moist. Can’t wait to see some sprouts!
So there are two things that most influenced the summer of salads: 1. A new cookbook. 2. A Rachael Ray magazine that I stole (not maliciously) from work. I am really exploring outside the normal tomato/cucumber/green pepper standard. Getting more creative with my lettuce every day.
There was the orange, radish, and jicama, with ginger dressing.
Green apple, cheddar, and dried cranberries.
Tomato, bacon, and avocado. (Always a yum combo)
Strawberries, blueberries, almonds, and goat cheese.
Peaches, steak, red pepper, and goat cheese. (super cool work lunch at my desk)
Let me know if you have a fav combo that I need to try!
Maybe it was the recent long weekend or the longer days, but I feel like time is moving slower lately. We have been enjoying the time by putting more effort into our meals. I even made salad dressing. Salad dressing. Not a baked good.
This salad dressing was basically like salad salsa. It was chopped up tomatoes, basil, and green onion. A little garlic, salt, pepper, red wine vinegar, and oil. Shake it all up in a jar. We put it on a salad of spring mix, white beans, and red pepper. Fancy, right??
