April 4
Salad. Mmmm.
Menu
- Pasta with Sauce
- Peas
- Bread with Herbed Oil
- Caper and Red Wine Vinaigrette [View Recipe]
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Ingredients
- 1 teaspoon vinegar
- salt and pepper
- 1 tablespoon oil
- .25 teaspoon capers (rinsed)
- salad greens
- olives
Instructions
We combine the vinegar and a small pinch of salt in a bowl and stir with a fork. We add freshly ground black pepper, the olive oil and the capers. Stirring well, we then taste for seasoning on a piece of lettuce.
We stir again, trying to combine well and dress on two portions of salad greens topping with green olives. Leftover dressing is covered and refrigerated.
This is not the first time that the baby has expressed a fondness for salad. Just last week, she ate quite a bit of Robin's salad at a local Red Robin (went there after a late dentist appointment). Neither of the older kids ever showed an interest in lettuce, but the baby is certainly her own kid.
After dinner, we went out to return the Tales of Despereaux (our daughter's reading club book for the month of March) to the library. It was slightly chillier than it had been over the weekend, but we still ran into some neighbors playing outside. Mr. Barry was out there too. The nearly spring-like evening was so pleasant that our son even deigned to stop playing Nintendo a bit.