The Building of a Great Salad

It always starts with the freshest greens. These are from my container garden that, as you can see, is thriving. If you don’t have a garden of greens, then by all means buy the best and freshest available. But if for a few weeks out of the year, you’re lucky enough to walk out of your kitchen and pick your greens…then by all means treat them like the delicacies they are.

I lay them on the plate whole…to be cut with a fork and knife for each mouthful. Better than even the best steak (in my opinion) it can be built up from there.

As you can see…for this one I started with thinly sliced raw red sweet onions.

Next I topped it with tomatoes, parmesan and – though you can’t see it here – a drizzle of a balsamic vinaigrette. 

Then, on this particular night I made a shrimp and avocado salad  

and topped it all!

Bon appetite!!

…and then on another night…I had a variety plate with tuna salad, grilled artichokes, sliced hard boiled eggs with a dollop of herb may and finally tomatoes and gorgonzola!

 

I’m eating food from heaven and I want you to have some too!

 

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