Happy Independence Day! I’m missing my family today because the Fourth of July is a big deal for us. I hope you’re all having fun today! Somebody do a firecracker-in-a-can for me.
Today’s post will be short and sweet. This week, these wonderful people passed through town and were able to meet us for drinks:
It wasn’t enough time to catch up, but I’m hoping we’ll see them again soon. In the meantime, I’ve been eating a lot of summer salads lately and this is one of my faves. I’ve found that I really prefer salads with tons of flavor – cheese is a must, a fruit and/or nut is a huge plus, and a few veggies and a protein to seal the deal.
We get a little tropical with some pineapple and avocado, some creamy zing from goat cheese, and a nice cold crunch with green bell peppers and cucumbers. A dash of freshly cracked pepper, because you won’t regret it.
I love the arugula – it’s one of my favorite greens – and I’ve topped it off with some shredded chicken from a bird I roasted last weekend.
I eat my salads dry, but a tangy lime vinaigrette or lemon-poppyseed vinaigrette would be my top choices for this salad. Now, in other news, what’s up with this tomato flower? It’s at least three times as big as a normal one. Chernobyl tomato?
I hope everyone has a great weekend!