electrolux137
Well-known member
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It was just too hot to cook today. (It was 97 degrees at High Noon.) So I dug around in the refrigerator and this is what I came up with for lunch.
COLD SUMMER SALAD FOR A HOT AUTUMN DAY
Diced cold leftover chicken breast
Vari-colored miniature heirloom tomatoes
Sliced Persian cucumber
Raw walnut pieces
Cubed Kerrygold hard white cheddar cheese
Diced yellow Anjou pear
I arranged the above ingredients over a bed of baby spinach, finely chopped broccoli, carrot, cabbage and snow peas.
I drizzled the salad mix with fresh lime juice, super-dense fig balsamic vinegar and Arbequeña olive oil, and topped it with sprigs of fresh basil and oregano from our window herb garden.
YUM-yum-YUMM-yum-YUMMM!!!

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It was just too hot to cook today. (It was 97 degrees at High Noon.) So I dug around in the refrigerator and this is what I came up with for lunch.
COLD SUMMER SALAD FOR A HOT AUTUMN DAY
Diced cold leftover chicken breast
Vari-colored miniature heirloom tomatoes
Sliced Persian cucumber
Raw walnut pieces
Cubed Kerrygold hard white cheddar cheese
Diced yellow Anjou pear
I arranged the above ingredients over a bed of baby spinach, finely chopped broccoli, carrot, cabbage and snow peas.
I drizzled the salad mix with fresh lime juice, super-dense fig balsamic vinegar and Arbequeña olive oil, and topped it with sprigs of fresh basil and oregano from our window herb garden.
YUM-yum-YUMM-yum-YUMMM!!!
