Salad Days


It’s not Greg’s smoked salmon, but it’ll do

We’re having a lazy summer, at least post wise. We’ve been revisiting a number of our favorite recipes to use up garden produce and we’ve been eating a lot of salads. Lots and lots of salads. Having some nice cold cuts or smoked meat on hand help us turn salads into a main course. Having a coworker who brings us eggs from her backyard chickens also helps. We always make extra corn and like to have roasted or marinated mushrooms on hand too. And we always break out the good oil and vinegar for our summer salads. Summer’s too long for ordinary balsamic.


Combine salad greens, leftover black beans, shitakes, grilled corn, Greek yogurt and salsa for a yummy lunch.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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1 Response to Salad Days

  1. Eva Taylor says:

    The salad looks perfect for a hot summers day. I do love a hard boiled eggs in a salad.

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