Claude Monet Jar of Peaches
Why did the peach blush?
Because it saw the salad dressing!
There are so many things that can be salad…..really – like
even kale can be a salad
But the mostest salad I’ve eaten in my days is a lettucey, leafy greens base with stuff in/on/around and topped with
Dressing that increasing came in bottle form…..
Ken’s reminds me of steak and baked potato and a side salad. Now I mostly eat it without the steak, and I’m as likely to put it on the potato as the salad. But when there IS steak it is also good on leftover steak – a thing I did not know existed in the world until I moved out and away from 4 brothers – in a sandwich with sliced tomato the next day for lunch. Excellent good, in fact.
The supper salad – the home game, versus the away game lunch salad – was increasing dressed in the bowl, like I was taught in ’60’s, but with more variety, like in Red, White and Blue Salad, which I had thought I had already shared, but it’s not showing up here when I searched for it…so here it is, possibly again
RED, WHITE AND BLUE SALAD
2 cups red cherry tomatoes (or grape tomatoes or big ole vine ripened tomatoes, chopped and equal to the grapes)
2 cups white grapes
Optional: ½ cup roasted and chopped nuts
1 Tablespoon Blue cheese
1 Tablespoon wine vinegar
3 Tablespoons yoghurt
2 Tablespoons oil
1 garlic clove
½ teaspoon smoked paprika
- Put all dressing ingredients in blender and blend (use a food processor if you prefer. Creamy, rich, tasty goodness.
- Put aside.
- Wash and dry the fruits. Cut the cherry tomatoes and grapes in half over the bowl you toss them into.
- Top with the dressing and mix.
- Top with chopped nuts if you prefer.
Dorry Baird Norris. Sage Cottage Herb Garden Cookbook. The Globe Pequot Press. 1991, 1995. p.267