Last night Joe and I had some friends over for dinner and to enjoy the beautiful June weather in Southern California. Since we had a vegetarian in the group, we decided to make a HUGE hearty salad with a choice of salmon or chicken on top.
It turned out pretty sick (again, in a good way).
The Salad:
- Romaine Hearts
- Baby Spinach
- Greek Feta
- Pine Nuts, toasted
- Avocado
- Tomato
- Persian Cucumber
- Baby Granny Smith Apple
- Dried Bing Cherries
- Capers
- Fresh Basil, chopped
The Dressing:
- Extra Virgin Olive Oil
- Pomegranate-Infused Balsamic Vinegar
- Garlic Salt
- Fresh Ground Pepper
We also picked up three fresh baguette varieties from Trader Joe’s— kalamata olive, nine-grain and rosemary. Joe sliced ‘em up, brushed each slice with olive oil then crisped them on the grill.
Disclaimer: My big brother, James Edward Ohngren, reserves full rights to the name “Garbage Salad.”
2 comments:
James Edward Ohngren may claim all rights to the name Garbage Salad, but Mom Ohngren is the originator of this recipe.
Point well taken.
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