Archive for April, 2011

Salad Love

I think I’m back! I’m finished working on the wedding I was shooting/catering. The bride will have her photo proofs this evening and then I’ll just have prints to make. Phew! Let me tell you…that was a large undertaking! I love a challenge; but, that one was really, really tough. No wonder caterers charge so much money…it isĀ a lot of work! I cannot stress enough the newfound respect I have for the catering industry!

Now that I have time to focus on my own nutrition needs again, I’ve been trying to spend some more time in the kitchen…you know, for me. I’ve made a couple berry crisps, I tried the Pineapple Right-Side-Up Cupcakes from Vegan Cupcakes Take Over the World (which were luscious in a way words can’t convey), and I’ve been whipping up waffles like each batch is my last meal! With all this bakery love going on, I figured it was high-time to detoxify with some salad love!

That ruby-themed jewel of a salad up there was dinner a few nights ago. It consisted of organic baby spring mix, shredded carrot, crunchy celery, baked tofu croutons, roasted beets, cremini mushroom slices, juicy vine tomatoes, and thin slices of radish tossed with a simple lemon and herb vinaigrette. It was a delicious “kitchen-sink” style salad…I just kept tossing in whatever looked fresh and colourful until my salad bowl was full. It couldn’t have been simpler to make and it was surprisingly filling.

Now if only all garden salads could be this interesting!


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