Friday, June 17, 2011

This Weeks Salads

This week I got some especially good spinach and watercress from a local farm- so that got tossed into a few of my salads. I am also getting some good parsley, chives, lemon mint and basil from my garden so I ended up using those quite a bit as well. 
So from the picture this week there are 2 breakfast yogurt/fruit concoctions; one is nectarine, yogurt, mint and honey and the other is toasted oats and almond slices with yogurt, bluberries and lemon zest. (smells dreamy!)
The veggie salads are from the top; watercress, radish, carrot with a curried egg salad and pita chips.
A smashed chick pea salad with red pepper, onion, parsley, mint, lemon juice and olive oil.
An asian salad of blanched mung beans, cucumber, almond slices, spinach, and ramen noodles with a mixture of toasted sesame oil, rice vinegar, ginger, a pinch of sugar and a dash of mirin. This has to sit for awhile so the ramen noodles soften (throw out the "spice" pack). 

And then an everything but the kitchen sink end of the week what ever is left salad with a honey mustard vinegar olive oil and chive dressing. This salad had sunflower seeds and some gruyer in it and hard boiled egg on the side.
Overall...not a bad week of eating. Hope you have a lovely weekend :)

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1 comment:

  1. It all sounds so delicious! I need to try the toasted oats and almonds with yogurt,blueberries, and lemon zest. It sounds dreamy!