Farmers Market. Tis the Season Salads.
First off, get hold of some really good Olive Oil and Vinegar. Splashing both on lettuce alone can make an impressive salad, in a pinch. Always have a decent cheese in the fridge. My fall back is parmesan. Feta and gorgonzola are handy as well. Nuts are always good. Almonds, pine and candied walnuts are my favorite. Use a green that YOU like, then toss on a few toppings. Remember, less in more and salad likes salt and pepper.
ONE: Spinach, feta and candied walnuts. Splash with oil and vinegar. Toss
TWO: Arugula, shaved fennel and grated parmesan. Splash with oil and vinegar. Toss
THREE: Sliced tomatoes, sliced mozzarella and torn basil. Splash with oil and vinegar.
FOUR: Watercress, strawberries and crumbled gorgonzola. Splash with oil and vinegar. Toss
FIVE: Arugula, orange, chopped mint, and walnuts. Splash with oil and vinegar. Toss.
SIX: Romaine, chopped egg, bacon bits. Splash with oil and vinegar. Toss.
SEVEN: Cos, avocado, toasted pine-nuts and dried cranberries. Splash with oil and vinegar. Toss.
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EIGHT: Spinach, grapefruit, avocado and garlic. Thanks Jenny.
Shaved fennel with halved clementines. Salt, pepper and good olive oil.
Thanks M Shade
Arugula, shaved parmesan, lots of little cocktail shrimp, olive oil, squeezed lemon. salt and pepper. Thanks M Shade
Thin sliced red onion, cucumbers, crumbled feta, watercress, a splash of olive oil and vinegar. Toasted broken pita as croutons.
Fresh cooked peas tossed with bacon bits and crumbled hard boiled egg. Salt, pepper and a little olive oil.
Any fresh greens, watermelon cubes, avocado chunks, squeezed lemon, a splash of olive oil, salt and pepper