Every season I fall in

love

with a new

salad

♥

my girlfriends and I have started having

Sunday

dinners together..

well, technically, we’ve only done it once, but I think it would be

so awesome

to hang out once a month and have

amazing food, inspiring conversation

and

friendship

♥

and so

pretty much, that’s what I’m going to do..

everyone is welcome

{ unless you’re a man }

then, no,

you can’t join us

you may however, beg for leftovers..

that is allowed

♥

a special shout out to the lovely Sharon who sent me this recipe..

this is my newest

“it” salad for spring,

the cool thing about it is that anything can be added

to change it up seasonally

i’m thinking asparagus roasted would be

a-mazing

sorry.. only two sort of crappy photos this time,

we were too hungry to wait

♥

of course I didn’t have garlic powder, ran out of dijon and substituted with 2 tsp Honey Mustard and felt compelled to add

a ripe beautiful avocado

and loved the

Earthbound Farms Organic Power Greens..

you could toss in roasted chickpeas, yams, spiralized beets..

go crazy then send me a pic of your salad and your lovely gang of girls

♥

 

Print

Of course I didn't have garlic powder, ran out of dijon and substituted with 2 tsp Honey Mustard and had to add a ripe beautiful avocado. I used Earthbound Farms Organic Power Greens. You could add roasted chickpeas, yams, spiralized beets.. go crazy!

Author: Barbara Bamber

Ingredients

• 1 pound (1 1/2 packages pre-washed) brussel sprouts, stemmed and quartered
• himalayan pink salt and organic ground black pepper
• 1 tsp garlic powder
• Dressing
• 1/4 cup plain (not vanilla) greek yogurt
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 + tsp dijon mustard
• 1-2 cloves crushed garlic
• salt and pepper
• Salad
• mixed greens
• 1/3 cup shredded carrots
• 1/3 cup sliced almonds, toasted
• 1/3 cup dried cranberries
• 1/3 cup parmesan cheese *optional

Instructions

1. Preheat oven to 400F. Line a cookie sheet with parchment paper. Cut, stem and quarter the brussel sprouts and spread in a layer on the prepared pan. Season and sprinkle with olive oil. Blend together by hand so each sprout is covered in oil. Pop into the oven to roast, turning regularly, for about 25-30 minutes.
2. In a mixing bowl, whisk all dressing ingredients together.
3. Spread greens on a pretty platter or salad bowl. Top with roasted brussel sprouts, carrots, almonds and scatter dried cranberries over top.

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3.4.3177

oh.. and the appetizers were bestowed upon us  by Bonnie, she picked up an assortment of fromage from

Peasant Cheese Shop in Kensington

and this lovely masterpiece was brought by Gail from Pie Junkie formerly The Pie Hole
{ located in Spruce Cliff, my old hood.. I knew I should never have moved from there }

oh..that crust!!

oh.. and the wine..

contributions of the loveliest of wines were made by various and sundry..

♥

 Love,

Bella & Smidge