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September 2007 Issue
Garden's Full Salad
by Ronda L. Halpin
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I love this time of the year. My garden is offering up fresh vegetables faster than I can blink and they are finding their way into all kinds of meals. But, when it comes down to it, I still think my favorite way to enjoy them is at their freshest ... in a salad layered with flavors and textures.

While I chose a selection of fresh vegetables that I have in my garden, I highly recommend you tweak this recipe to suit the fresh veggies you have on hand. Even the toppings can be inspired by your garden bounty. Consider, for example, fresh roasted sunflower seeds if there are some sunflowers gracing your garden. This recipe is all about showcasing what Mother Nature has helped along in your garden.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Garden's Full Salad

  • 1/2 c. cooked bacon bits
  • 2 c. halved cherry tomatoes
  • 1 c. sliced green beans, blanched
  • 1/2 c. chopped snap peas
  • 8 c. mixed salad greens
  • 3 T. grated parmesan cheese
In a large bowl, toss together the bacon bits, cherry tomatoes, green beans and snap peas. Add the salad greens and toss to combine. Sprinkle with parmesan cheese and serve with your favorite dressing on the side. Makes a nice light dinner with bread and wine or an excellent side salad alongside grilled steak.
  • Yields: 4 main dish servings or 6-8 side dish servings
  • Preparation Time: 10 minutes
 



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