I call this a Hodge Podge Fall Salad, which is a gourmet's delight, filled with delectable garden gleanings from this early October garden in California.
My husband created a fabulous salad with garden bits and pieces: green beans, yellow wax beans, lettuce, Japanese mustard greens, tomatoes, onions, and a yellow zucchini.
In addition he opened a can of kidney beans and chopped up an avocado, added oil and balsamic vinegar, thoroughly mixed it all, and let it set for an hour. A few pieces of feta cheese or tofu can be added if you like. It is equally good the next day, so make alot and enjoy it as you bid adieu to summer.
Hurray for end of summer, early fall garden gleanings and my husband's ingenuity.
2 comments:
Oh Terra you and your hubby have delightful ideas. I want to try that salad tonight! Thanks so much. Sparkles
This is my first visit here, but I will be back soon, because I really like the way you are writing, it is so simple and honest
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