Produced by
Patti Moreno
Contributor to:
Wasabi Vinaigrette Salad
I'm treating myself to lunch today. First, I'm starting by hand picking my fresh lettuce straight out of the garden. Wait until you see how much money you are saving by making this restaurant-style lunch right at home.
What I used:
- Black-eyed Simpson Lettuce
- Bibb Lettuce
- Romaine lettuce
- 4 Season Lettuce - a winter hearty lettuce
- Arugula
I am going to simply break them up with my hands.
Just a note: When harvesting lettuce for an individual salad, take leaves from the outside so that the inside of the head of lettuce can continue to grow.
Additional goodies: (you can pick your own!)
- Fresh Parmesan cheese
- Sausage (optional)
- Salamis (optional)
- Pesto
- Avocado
- Goat Cheese
- Wasabi
How to make the salad dressing
- White balsamic vinegar
- Wasabi
- Add the juice of 1/2 Lemon or 1/2 Lime
- Extra virgin olive oil
- Mix all ingredients with a whisk
Pour over salad.
Use the pesto as a spread on hearty textured bread like Ezekiel Bread (sprouted wheat bread) which is low in carbs and is absolutely delicious. I should treat myself to lunch more often. You should, too.
