Garden Salad was just the antidote for our diet on a long car trip! Boo and Guy pulled the dish together, artfully arranging the leaves of lettuce layered with bright, crunchy, fresh vegetables. Topped with a dash of raspberry vinegar, and grated Parmesan cheese, it was delightful to see and surprising to taste!
Recipe:
Shred some lettuce, or pour pre-cut lettuce from the plastic bag onto the salad plates or into a large salad bowl.
Top with a variety of sliced vegetables such as mushrooms, red peppers, cucumbers.
Add a couple of olives or banana peppers for variety.
Sprinkle lightly with raspberry vinegar.
Grate some fresh Parmesan cheese over the salad and serve.
Eat with pleasant conversation.
Review:
5 forks for healthy, colorful, tasty, and timely
