Music: Into the Seventies, AM580
The work week is beginning once again (after a lovely weeklong vacation) so that means a salad to pack with my sandwich for lunches. This is an adaptation of Dreena Burton's Quinoa Spring Salad, except instead of cucumbers, I used radishes, instead of green onions, I used sweet onions, and instead of red pepper, I used green pepper. Also, instead of the vinaigrette recipe, I just mixed a combination of olive oil and lemon juice, sea salt, & freshly ground pepper.
And Jim has begun a weekly pizza night on the weekends, so we enjoyed this tonight, along with more mushrooms and fresh asparagus from the Firehouse Farmer's Market in the Strip District.