Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Friday, January 14, 2011

Now, That's a Salad

I use that blog title with the greatest of enthusiasm.

I have mentioned before that I have, traditionally, produced bland salads: iceberg lettuce, tomatoes, maybe a cucumber, maybe some avocados, definately ranch dressing.


Never again!

This gorgeous creation was much more tasty than my salads of yesteryears.

This salad was, quite literally, bursting with flavor. The source of motivation came from a cookbook title, "Light Cooking." I swear, this think was printed sometime in the early 1980s. Oldies but goodies, eh?

I had a lovely blend of spinach, arugula, baby romaine and I can't recall what else (typical me).

I then added shave carrots, bacon and boiled eggs and mushrooms. The dressing was a mixture of vinegar, mustard and olive oil with a bit of salt and pepper. Honestly, could have done away with the salt and pepper. The other flavors served well enough on their own.


  1. At first glance I thought there was artichoke in there, but it was the eggs. Looks spectacular.

  2. Hi Stephen! It was amazing. Thanks :-)

  3. Ha and I thought those were almonds, but they must be mushrooms... looks yummy! LOVE a good salad :)

  4. Hum -- might be a good idea to add nuts of some kind. Interesting!


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