When making salads I often don’t bother measuring things, a bit of difference from time to time just makes them more interesting. And also, salads are kind of the free spirits of the food world; they shouldn’t be too restrained by pre-prescribed rules. Find a salad box that is about the right size for your appetite, and fill it as full as you think you need. You can add the vinaigrette right away, or you can keep it in a separate small container and add it immediately before your meal.
Lettuce
Cucumber
Cherry Tomatoes
Radishes
Yellow pepper
Red onion
Olives
Feta Cheese
Fresh parsley
Sprouted seeds
Red wine vinegar
Olive oil
Freshly ground black pepper
Slice the vegetables and cheese, and place them all in a lunch-box or on a plate. Mix the vinegar, oil and black pepper, and add to the salad.
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