Mixed Green Salad with Veggies, Blue Cheese and Aged Balsamic
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I raided my kitchen to put together a nice salad for lunch – I topped some mixed greens with cucumber, grape tomatoes, baby bella mushrooms, yellow bell pepper, and sweet onion. I gave it a healthy sprinkle of blue cheese and drizzled on some aged balsamic and a good quality extra-virgin olive oil. A couple grinds of black pepper on top and it lunch was served. It was nice and crunchy and delicious.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
Joanne
I really need to eat more clean-out-the-fridge salads! You make them look so good!
Ashley
I need to do it more often! It’s a great way to use up the leftover bits of veggies that I have hanging around!