Hey guys! :D I was wondering if you could share some of your culinary expertise with me.
I'd been preparing a salad for the FHA-HERO regional competitions. It's a greek salad that I'd been practicing for months. I won first place (yay!) but now I'm going to state competitions and we have to use the same salad. We can still add or subtract ingrediants to our recipes, so I was wondering if you guys could help me decide what I can do to make it better. (I really want to place at state!)
Currently I have a pretty basic salad recipe that consists of
-sliced black olives
-orange, yellow, and red bell peppers
The vinaigrette I'm making consists of
-red wine vinegar
I was thinking I could probably add some hauss avacado and some sundried tomatoes. Please give me some critique!!
Currently, for garnishing, I have it on a glass blue plate with the skin of a red onion crescent (kind of like the shape of a 'C') and an olive holding it in place at the top of the salad, and brunoise bell peppers kind of sprayed around. It looks a little like:
except a little more three dimensional...
Please tell me what you think will make it better!
(I really hope other fha salad prep people aren't around here...)