Back S&S from my excellent adventure at Lake Cushman Resort near Hoodsport. My fav. place on earth!! But, it is SO hot, that I can't think of anything but a cool salad. So, here is a gluten free winner!!
(serves 4)
1 t. EVOO
1 small organic carrot, thinly sliced, plus one large organic* carrot, sliced
1/8 t. Johnny's Garlic Seasoning* or garlic powder
3 t. mayonnaise
1 T. sour cream
1 T. apple cider vinegar
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1 scallion, chopped
1 T. minced Vidalia or Walla Walla* sweet onion
5 cups mixed salad greens, such as butter lettuce mix, from a 6 oz. pkg.
1/2 Persian* cucumber, 5 oz., quartered length-wise, 1/2" thick sliced, 1 cup
3/4 cup cherry tomatoes, halved
In a 10" nonstick skillet, heat oil over med.-low heat. Add small carrots and garlic powder; cook, stirring, until crisp tender, 5-7 mins. Remove from skillet; cool. In a bowl, stir together mayo., sour cream, vinegar, and S&P. Stir in scallions and onion; reserve. In a large serving bowl, combine lettuce, cucumber, large sliced carrots and tomatoes; drizzle with dressing.
This saying is from my coffee cup souvenir I got at the camp store: "Advise from a lake - Be full of life!! Be clear. Make positive ripples. Look beneath the surface. Stay calm. Shore up friendships.
Take time to reflect!"
Happy Friday, Friends, and Way to GO, Seahawks!!!!!
Love,
Machete Milletti
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