Last night's quick dinner: salad. We used the lettuce, sage, microgreens, and eggs (hard boiled) from the CSA. We added leftover ham, Swiss cheese, green olives, Kalamatas, almonds, and sun-dried tomatoes.

For dressing, I made a balsamic vinegar dressing:
- 3 tbps balsamic vinegar
- 2 tbsp extra virgin olive oil
- 3 tbsp canola oil
- 1 tbsp dijon mustard
- fresh or dried basil
- salt & pepper
Yum!
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