I’m all about the salads these days. Arugula and spinach, mostly, with some kind of protein. Today’s lunch was arugula, spinach, roasted brussels sprouts, olives, avocado, and cold pan-seared rainbow trout. It was yum. But it was the third straight meal where I used the same salad dressing, because it was even yummier.
Minced red onion
Finely chopped mint leaves
White balsamic vinegar
A bit of sea salt
Whisk together ingredient and pour on salad. Last night’s salad was shredded cabbage, avocado, and trout (warm). This mornings was shredded cabbage & leftover steak. Good every time.