Here we go again --- another simple table setting.
Flowers on the menu
and an uncomplicated family supper.
Romaine, mixed garden greens, tomatoes,
sweet onions, and sugar peas were the
ingredients for a fresh salad garnished with
pansy, daisy, and marigold blossoms.
The flowers sure made the salad colorful
and inviting! And, they are all edible.
The salad dressing was a quick
homemade vinaigrette made from
olive oil, lemon juice, Bragg's Liquid
Aminos (or soy sauce), salt, stevia,
and Italian Seasoning. Blend together
until emulsified and then pour
into a pretty little pitcher.
Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes & Earth Balance Spread
Broccoli Spears
Grape Juice
Chocolate Cake
Today's china:
Noritake Milford with platinum rim
Vintage 1970's
What a great looking salad and my kind of meal. Your simple table is divine. Thanks for sharing.
ReplyDeleteYour salad is too gorgeous to eat. I would just want to sit there and admire.
ReplyDeleteEating at your house would be such a pleasurable experience! Lisa :o)
ReplyDeleteOye! Now I'm hungry...
ReplyDeleteLooks just right!
Dinner sounds yummy! Though I'm still not sure about eating flowers. :) I remember there was some sort of weed outside my Mammaw's house in Mississippi that we used to go outside to pick and eat when we were there. I wonder what it was -- can't even remember the taste of it now. Have a fabulous Friday! Tammy
ReplyDeleteThe pansies make the meal perfect, for the eye and the stomach. Spring is a wonderful time of year.
ReplyDelete