Salad for lunch today. Red leaf lettuce, roasted Fairytale eggplant, roasted baby Yukon Gold potatoes, toasted walnuts, eggs, cherry tomato halves, bacon, and blue cheese. In the dressing I used red wine vinegar, olive oil, agave nectar, fresh basil, a dab of Dijon mustard, salt and pepper. I think Id sub the blue cheese for goat cheese next time...maybe. ;-) On the side: Naan bread with pesto, thinly sliced mushrooms and fontina cheese. I finally remembered to take a picture of our food before we ate it! My inspiration was definitely the need to use up a bunch of veggies lurking in the refrigerator bin.
Posted on: Fri, 12 Sep 2014 20:51:03 +0000
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