Thursday, March 29, 2012

Eating your vegetables tastes so good!

We start each meal with a vegetable-based first course. It is often salad or soup. This year, I started making this Winter Root Vegetables Salad and my husband requested it every night! It has rosted pasnips, turnips, carrots, sweet potatoes, beets, and onions. I served it with green olives; with feta cheese and pecans; with goat cheese and pecans balls; with ciabatta rolls, etc. The combinations are endless. But one thing remains the same: this is out-of-this-world fantastic!

Winter Root Vegetables Salad with Green Olives

Winter Root Vegetables Salad with Feta and Pecans

Winter Root Vegetables Salad with Goat Cheese-Pecan Balls

Winter Root Vegetables Salad wth Ciabatta Roll

Our favorite lettuce is Bibb Lettuce. The leaves are very soft and they melt in your tong, just like butter. I make Greek Salad with Butter Lettuce, olives, red bell peppers, tomatoes, and feta cheese. This is my kind of salad :)

Greek Butter Lettuce Salad

And the best invention of this month is our Zucchini and Squash Ribbons Salad. It is topped with Prosciutto crisps and Ricotta Salata cheese. Some parsley, some micro arugula, such a refreshing Spring starter!!!

Zucchini Ribbons with Prosciutto Crisps and Ricotta Salata

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