Okay. So I don’t have any idea what to name this salad I just made. I just thought I’d eat some –well, a lot of– greens today to balance out what I’ve been eating out of your sight the past few days that I haven’t been posting. {Since I don’t have a yoga ball yet}
If I’m going to name this based on the ingredients I put in it, it would probably be called Almond Kiwi Apple Carrot Red Cabbage Alfalfa Salad and it wouldn’t be as appetizing as I had envisioned. So I resigned into naming it just Almond Kiwi Alfalfa Salad.
I’ve made a few salad over the years but most of them are either pasta salads, like the Pesto Pasta Salad with Roasted Bell Peppers I made for peanutbutter♥‘s birthday two years ago or dessert salads like this Mango Pandan Salad.
And a confession: I don’t really know how to make a beautiful green salad unless it’s in a jar like this Salad in a Jar. I think today is the first I’m happy about how my green salad looks.
Another confession: I’m a secret salad lover. I crave for it the way I crave for dessert. It’s just a thing with me.
Can we have more salads this 2013? You bet.
Like I said earlier, it’s all about balancing things out.
We’ll have more salads…
so we can have more cakes, cookies and maybe some ice cream too if I get my hands on an ice cream maker…
- Romaine lettuce
- shredded red cabbage
- carrots, julienned
- alfalfa sprouts
- almonds
- kiwi, sliced
- apple, sliced
- 2 tbsp honey
- 2 tbsp low fat mayonnaise
- 1 tbsp mustard
- 1 tsp lemon juice
- For the honey mustard dressing, just combine all the ingredients in a small bowl and mix well.
- For the salad, just chop up all the ingredients and combine in a large bowl… but I think you already know that.
