I can’t help it. The colours in the salad I made for dinner last night made me think I should blog about it.
I combined mixed salad greens with 1/2 cup of sundried tomatoes, 1/4 diced feta, an avocado and a few scrapings of parmesan cheese. For the dressing I splashed on 2 Tbsp balsamic vinegar and 2 Tbsp organic olive oil.
We ate it (outside, of course) with some grilled chicken breast fillets – done on the BBQ of course – and some beer battered potato wedges, served with chili sauce and sour cream (it is, afterall, the Christmas season, so goodbye diet!).
I heart summer.