Romaine, mixed garden greens, tomatoes, sweet onions, and sugar peas were the ingredients for a fresh salad garnished with pansy, daisy, and marigold blossoms.
We didn't eat the flowers, but they sure made the salad colorful and inviting!
The salad dressing was a quick homemade vinaigrette made from olive oil, lemon juice, Bragg's Liquid Aminos, salt, stevia, and Italian Seasoning. Blend together until emulsified and then pour into a pretty little pitcher (I used a clear glass creamer).
The menu for this special birthday meal included:
Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes with Earth Balance
My mother's Noritake Milford with platinum rim