My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, March 12, 2010

Salad de Colores

What a delicious salad, but more than that it is beautiful. You know what they say, "please the eye". The colors and fresh taste of this will make you know spring is here. Great with anything hot off the grill or to brown bag with a few slices of ham, steak, turkey, etc.

All the vegetables in this salad are shredded, torn, chopped or sliced. Cabbage, spinach, bell pepper and carrots are tossed with balsamic vinaigrette and topped with pumpkin seeds.

Salad de Colores
Serves 5
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I bunch fresh spinach - torn, washed and dried
1/2 medium head red cabbage, shredded
2 large carrots, sliced very thin
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds (optional, but very good)

In a large bowl, combine the spinach, cabbage, carrots, and bell pepper. Add enough salad dressing to coat. Toss and sprinkle with pumpkin seeds and salt and pepper if desired.

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