Monday, January 4, 2010

Yesterday's egg salad becomes today's lunch

Yes, yesterday's recipe for egg salad is being served up for lunch today!

Tossed  Salad:
Organic mixed mesclun greens (or what ever greens you like)
Sliced beets (cut into strips)
Organic cherry tomatoes (sliced in half lengthwise)
Peas (frozen organic that I nuke in water for about 2 minutes, then drain)
Baby Carrots (sliced)
Kalamata olives (pitted and sliced)
Pecorino Romano cheese (a healthy sprinkle)
Chopped fresh basil (optional)

Prepare your salad ingredients and then toss with extra virgin olive oil, a little balsamic vinegar, and a dash of red wine vinegar.  Salt and pepper, to taste. Always go light on the vinegar, as you can easily add more.  A good salad should not be overdressed.  If you have a lot of excess oil and vinegar in the bottom of your salad bowl, then you've overdone it.  So start out light and taste as you go along.  Transfer the tossed salad to a serving bowl and top with a scoop of egg salad. Enjoy!

If you have any questions about any of the recipes please use the comments box, or link, below to submit your question.

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