But first, here's a delectable salad I made for lunch to share with DD#1 today:
1 small head green or red leaf lettuce, washed and spin-dried
3 beets, scrubbed, peeled, diced, and boiled until soft (cool them, or run cold water over)
1-2 tbsp. toasted almonds or hazelnuts, coarsely chopped
dressing:
Into a small jar with a tight fitting lid, put 1-1/2 tbsp. soft goat cheese (chevre), 3 tsp. olive oil, 2 tsp. red wine vinegar, a dash of Worcestershire sauce (soy will do), and a pinch of tarragon. Shake well to blend, and taste it. If needed, add 1/4 tsp. salt.
Make a bed of torn lettuce, add beets, and sprinkle with almonds. Drizzle dressing over and serve.
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