CWS4322
Chef Extraordinaire
The lads and I are playing in the kitchen today. For late lunch/early dinner I have a tossed salad of baby spring greens, black chickpeas, tomatoes, red and yello peppers, green onions (scallions), toasted walnuts, hard boiled eggs, orange segments, and blueberries. The vinaigrette is a blueberry white balsamic with EVOO, S&P. The lads are vegetarians. It is a very big salad. Thinking I should make some pita bread for them as well.