It's 2011 and I am back! I am hoping to experiment and make some new dishes and try some new foods this year.
Today we had homemade Chicken Noodle Soup, a mixed vegetable salad, and whole wheat melba toast served with a nice Woodbridge Sauvignon Blanc wine.
Mixed Vegetable Salad
1/2 cucumber, chopped
2 carrots, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
1 8 oz pkg of white mushrooms sliced
fresh green beans, ends snapped off
handful of sugar snap peas
5 radishes, sliced
1 cup of reduced fat feta cheese
Cut up and mix all vegetables in the bowl. Toss to mix and add feta cheese.
Coat with favorite vinegarette dressing and toss again. Refrigerate until dinner.
I used Penzey's spiced Country French Vinegarette on our salad.
What a great way to get all your veggies and have leftovers for lunch. Since there is no lettuce the salad stays fresh in an airtight container in the refrigerator.
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I love food! I also love planning menus and cooking. I created this blog to share some of the recipes I make and create. It also includes some tips and reviews. Enjoy!
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