Tonight is still a snow day. No daily, yes daily, run to the grocery store for fresh things. I had a chicken and some leftover roasted butternut squash. That was the basis for dinner. But we needed veg. This salad rocked my world. Again, I used what I had. Here we go:
Field greens with herbs 1/2 and apple chopped 2 stalks fennel chopped a small handful (1/4 cup???) wasabi peas 1/4 c chopped candied pecans (leftover from Christmas) 1/2 c crispy fried zucchini and shallots (breaded in rice flour and fried) dressing: 1/4 c olive oil 1-2 TBSP balsamic vinegar big pinch sugar 1 tsp dijon mustard 2 cloves garlic minced Mix all ingredients. Mix dressing. Dress salad and serve!
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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