Food, Wine & Dogs

Salad doesn’t have to be the same old thing.  It can be anything you have in the fridge.

Start with some leafs:  Any type of lettuce or spinach or a great standby is a container of that pre-washed organic mixed leaves.

Add Veg: broccoli, cauliflower, red/yellow/green bell peppers, avacado is a must for us, tomato, red or white sweet onion, cucumber, you get the idea.

Add fruit: Apple, pear, any kind of berry, dried cranberries or blueberries are great too.

Add toasted nuts: Almonds, peacans, walnuts, pine nuts…

Cheese makes it savoury: Crumbled fetta, globs of chevre, hunks of sharp cheddar, grated parm, something strong that wont get lost in the crowd.

Finally do a simple olive oil, balsamic, dijon dressing or pull out your favorite pre-made bottle.

You’re done.  10 minutes of chopping, tossing and toasting your nuts.  If you want to make little more of a meal out of it, we sometimes sprinkle some cajun spice on a boneless chicken breast, blacken it up, chop it and toss it on top.

So healthy you won’t feel guilty  having a glass of red wine with it mid-week.