|Marinated Haricots Verts and Roasted Tomato Caprese|
|Warm Gnocchi & Broccoli Salad with Spinach and Tomato|
|Roasted Turkey Breast Salad|
with lots of vegetables and
homemade ranch dressing
|Roasted Beets and Pink Grapefruit Salad|
|Traditional Greek Salad with "Pop's" Homegrown Oregano|
|Cherry Tomato and Onion Salad with Polpette di Zucchini|
Lately, I'm on a kick with steaming vegetables like carrots, green beans and new potatoes separately, dressing them and then piling them on platters with raw vegetables like red cabbage, fresh spinach, avocado slices, tomatoes and more. The KEY is that you dress each vegetable separately so that everything is delicious and flavorful on its own. Whether it's simply oil and vinegar or lemon juice & herbs, dress them first. When you pile everything separately rather than mixing it all together, your salad will have much more eye appeal and make a striking and naturally beautiful presentation. No need for a curly parsley garnish here, that's for sure!
Isn't nature magnificent?
COLOR YOUR DIET. EAT A GREAT SALAD EVERY DAY.
|A KPK Signature "VIBRANT" Salad|
Wow, that was a long post, Katie, haha ~ lqtm. Seriously, I have way too much more to write here about salads. It's another passion problem . . . but, it's 2:12 am (hey, 2/12, that's my birthday) and it's time (way past time) to hit the K P Pillow. Night foodies : ) ~ Colorful dreams . . . . .