Wednesday 7 May 2008

A Chip Off The Old Block

Bank holiday BBQ (indoors - as usual!) Jo made the tomato and mozzarella salad, with baby spinach and wild rocket and watercress salad to garnish, topped it with a basil and mint dressing*
4 tblsp olive oil,
2 tblsp white wine vinegar
2 tsp dried mint
2 tsp dried basil
salt & Pepper

In a screw top lid, shake to emulsify then drizzle over your salad! This will keep in the fridge for about a week.

4 comments:

  1. Lovely salad Tulip!
    Good luck with your Pampered Chef venture. When I lived in Az I bought a few things and I love them.

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  2. Wow, Tulip, what a treat! Your daughter has much talent. This recipe is a definite keeper, as soon as we get some good fresh tomatoes, that is!

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  3. That's one of my favourite salads, so simple and so full of flavour.

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  4. Tasty looking salad Tulip! Not hard to see where your baby gets her talent from!

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