Butter lettuce
Carrots multi-color
Corn
Mango (chopped)
Tomato
Kale
Radish
Figs
Olives Castelvetrano
Anchovies
Hearts of palm
Dressing
Light pepper
Honey lemon dressing:
3 T lemon juice
2 T Quinta Luna EVOO
2 t dijon mustard
1 t honey
1 t lemon zest
1 garlic clove, minced
or:
2 T Quinta Luna EVOO
2 T Valpolicella Red Wine Vinegar
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