Monday, March 27, 2017
Android Button Click example
Android Button Click example
I was at the farmers market looking through the leafy bunches, when the mustard greens caught my attention. I dont know if Ive ever made a salad using them, so I tasted them raw and came up with a nice compliment for the flavor... this salad, which was dynamite, and would be delicious with a piece of grilled salmon. next time
Mustard Yogurt Vinaigrette: (I make all things to taste, so here are the rough measurements)
a little honey (1/2 tbs), greek yogurt (2 tbs.), dill, mustard, salt pepper, olive oil and white balsamic vinegar. Shake & Stir.
Salad:
chopped mustard greens, julian carrots and crispy shaved purple, red & white potatoes that I sliced with a mandolin and baked at 350 degree tossed in olive oil and dill until crispy.
*served with soft boiled eggs and sweet sourdough toast.
click here to find out how to make the perfect soft boiled egg.
Available link for download
