This salad...

...is very, very good.  Try it.  Eat it.  Frequently.  That's what I'm planning to do.

I made this the other night tweaking the recipe by adding a handful of raw almonds, a handful of dried cranberries, and a can of mandarin oranges.  We all loved it. 


I have always said that I cook by color.  If I have several colors on my plate, I know the meal is healthy.  According to that theory, all I need to eat is this salad.  

Sorry I don't have a picture to show you.  I'll try and get one the next time I make it (tomorrow) before it all disappears!

Sunday dinner

Family style...

Red beans with corn and tomatoes over rice
Chili lemon chicken over veggies
Collard greens
Garlic mashed potatoes - reheated
Rosemary bread and Whole wheat/polenta/sunflower molasses bread
Apple grape salad with coconut and pecans
The rest of the raspberry cobbler

and for supper...

Popcorn!

New Year's Food

As per Southern tradition...

Black eyed peas over rice with salsa or relish

Collard greens

Corn bread

Yum!

And today, leftover turkey soup with full of tomatoes and veggies and made quite flavorful with red wine and basil served with chillaquillas - an original Laurel's Kitchen recipe I had long forgotten.  Thanks to Laura, my sister-in-law, for calling and asking for the recipe and reminding me of an old, old favorite. 

A cookbook I want to check out soon, The New Laurel's Kitchen.