I haven't been cooking as much as I ought, lately, but tonight's salad definitely earned a place in the "make again" category. Simple to make:
- Spinach
- Onions (farmers' market)
- Boiled beets, lightly salted (farmers' market)
- Pecan pieces
- Sliced pear
- Vidalia onion dressing
Next time, I would substitute red onions for white and slice them a little thinner, then add Parmesan cheese and perhaps some dried cranberries to the top. All in all, though, great texture, flavors, and colors as is. Serve with fresh bread and a crisp white wine or a dry rosé.
When you're stuck with a day that's gray and lonely, I highly recommend it.
Looks delicious, Jen!
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