8.10.2010

Rainbow Salad

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I was really serious about not wasting my tarrogon in my last post about herb salads. A few days after the original creation, I made another colorful and refreshing salad.
Pretty simple really. Lots of fresh herbs (and watercress), tomatoes, avocado, radishes, cucumbers and shallots. I made a quick vinaigrette with balsamic vinegar and grape seed oil, and crumbled feta on top.
Here's what I learned from this salad -- sliced shallots make a delicious addition. I usually put shallots in my dressing, but this was even better.

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