This is the salad Michelle and I made the other day. The dressing turned out quite nice, taking on a bit of the shrimp flavor, but having enough bite to spark up the mixed greens. Red bells always add that bit of color I’m looking for, and the crunch and antioxidants they provide are an added bonus. The perfect spring and summer salad that will be made up again and again after a long day in the garden or a hectic day with tourists….
I was looking forward to March to get everything caught up for a last clean sweep of winter. But no….it decided to be Spring a few weeks early. With temps in the 70s most days and a few climbing into the 80s we have a full blooming spring right now! Most of the trees are budding and many are blooming, like never before. That meant climbing around the hills to rake off all the winter muck and moldy leaves so the newbies didn’t get smothered on those hot days.
The winter doldrums have set in and I’ve been cleaning and sorting out my house, room by room, shelf by shelf. Today I ran across a recipe I had torn out of a magazine. I remember making these 10 years ago, or more. The photo said it all. I had to make them! Since then I have taken up food photography and just wondered if I could do them justice. A kind of personal test.
