Since the garden is doing nothing, being the middle of winter, I have to rely on the grocery store to provide my salad ingredients. Thankfully due to modern technology and transportation, you can get most common vegetables all year long.
Salmon Cakes cut over a Veggie Salad with Honey Mustard dressing
Ingredients: salad greens, tomatoes, sliced cucumber, baby carrots, yellow peppers, radishes, celery, apples, raw pumpkin and sunflower seeds.
Carb-Free Salmon Cakes: 1 can of salmon will make 2 small cakes. I used 1 can of salmon, 1 small egg, dried onions, salt, pepper, chives, parsley, ground mustard, cayenne pepper. Mix all together and fry in butter until brown on both sides and well cooked throughout.
Honey Mustard dressing: Today I just made a really quick dressing of melted butter, ground mustard seed, honey and turmeric. I used it warm over my salad.
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