Saturday, October 24, 2009

Five-minute Salad

One of our favorite lunches is a salad of fresh lettuces topped with tuna. Quick, easy, and healthy, we enjoy using it as an excuse to clear out our veggie drawer when needed. Today's salad was very simple. Large helpings of OPO salad greens, shredded carrots from the farmers market (these were especially large and sweet), and sunflower seeds. Senior Chef #2 made a tuna salad with a little mayo, mustard, onion, and Grandma's bread-and-butter pickles. We added a splash of balsamic and a few grinds of black pepper to complete the dish.

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Kudya Bwino Bwino (Eating Well) © 2009