Well lets begin with the dressing... place the following in a jar, tighten the lid and shake whilst dancing around the room to your favourite tune:
Honey
E.V. Olive oil
Lemon Juice
a splash of orange juice
a dash of salt
sprinkling of pepper
a fair amount of parsley flakes
a large tablespoon of good Dijon Mustard
This was served over romaine lettuce, celery, thinly sliced red onion, strawberries, kum kwats, walnuts and I had an avocado whilst Danny had salmon smeared with homemade pesto and baked wrapped in tin foil. We also had a delicious parsnip carrot slaw with our salad, the idea for which came from Group Recipes but I added Rice Vinegar and used honey instead of sugar. I didnt measure anything, as is my way, and just poured juice over it until the veggies had soaked it all up. Should I make it again, I would add grated fresh ginger, as I just cant seem to get enough ginger into my diet! And if you are wondering how I grated 3 parsnips and 3 carrots in a snip, it was thanks to my handy dandy new food processor which I love and was worth every penny! Im just itching to make a carrot cake now that I dont have to stand there for hours grating carrots... maybe this weekend! mmmmm cream cheese frosting, I can just taste it in my mouth already!
No, I did not manage to eat the entire plate, but the lemon in the dressing should keep everything good 'til lunch tomorrow.
Well, it was my goal to go to bed by 9pm tonight to combat this exhaustion that is plaguing me... however it is now just past 10pm and I am not yet in bed. Fingers crossed Ill be there soon!
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