Grilled Salad with RoseBerry Dressing
With a house full of greens, I knew a salad was in store for lunch 🙂
The base is arugula, spinach and unknown CSA greens, which I tossed in homemade dressing:
- 1 tbsp aged balsamic vinegar
- 1 tsp raspberry blush vinegar (or white wine vinegar)
- 2 tsp raspberry jam
- 1 tsp rosemary, chopped
- Pinch salt
Shake in jar to combine.
On top I grilled:
- 1 peach, cut into sections
- 1/4 cup chopped pineapple
- 1 carrot, cut into 4 strips
- 2 small turnups, sliced
- 1 radish, sliced
- 1 zucchini, sliced
It was so big I only ate about 3/4 of the salad. The arugula was a bit strong by the end. But the dressing was fantastic!
P B & J Fries
With my salad I made PB & J fries: toasted bread (for crunch) with peanut butter and jam and cut into strips. Just another way to stretch + savor a PB&J!
The antique glass was a wedding present to my grandmother.
This morning I also made a batch of Coconut Almond Granola. This time I used maple syrup and Sarah’s 90 minute method. I’m not sure I can really tell a difference between the 30 minutes at 300* and 90 at 250* so I’ll probably stick with the shorter method – unless the difference appears with time! I had a few pinches of it while it cooled.
Didn’t feel like working out this morning because it was cloudy. So I didn’t go
Off to study chem…