Salad on the Grass (PIX)

[rebbetzin]

My husband says daylight is the best for getting the colors right when photographing most things. So here is a photo taken outside last week of my latest Salad Creation.

There is a difference... here is the same salad photographed in the kitchen.

 

[lesa]

Well, you could photograph that salad in a dark closet and it would still look gorgeous!!

 

[Ladyhawke1]

How wonderful! I don't care where you take a picture of it...just pass the dressing and let me munch. By the way, what kind of dressing would you recommend to use on these creations?

 

[ninnymary]

Wow! - Everthing looks delicious! It's so pretty it would be great for a wedding.

Mary

 

[rebbetzin]

How wonderful! I don't care where you take a picture of it...just pass the dressing and let me munch. By the way, what kind of dressing would you recommend to use on these creations?

I seldom use any dressing on these salads. I like to be able to taste the difference in the different greens and flowers.


If I were to make a dressing, it would be "on the side."
Something very light.

Maybe... something on the hint of sweet side, a citrus juice base, or a white balsamic vinegar or another lightly flavored vinegar with an oil that is very neutral, like soy, corn, canola, or a very very light olive oil. With a bit of salt, sugar and pepper.

 

[Grow 4 Food]

I havent ever so it is not really fair to say, but I would be a little unsure about munchin on those flowers. I am not disagreeing that they are edible - just seems a little weird. Kind of like the first thought of escargo.

 

[Ladyhawke1]

How wonderful! I don't care where you take a picture of it...just pass the dressing and let me munch. By the way, what kind of dressing would you recommend to use on these creations?

I seldom use any dressing on these salads. I like to be able to taste the difference in the different greens and flowers.


If I were to make a dressing, it would be "on the side."
Something very light.

Maybe... something on the hint of sweet side, a citrus juice base, or a white balsamic vinegar or another lightly flavored vinegar with an oil that is very neutral, like soy, corn, canola, or a very very light olive oil. With a bit of salt, sugar and pepper.

That makes sense. It is so like us to want to drown something and lose the taste. And as for escagot/snails....ummm good.

 

[rebbetzin]

I havent ever so it is not really fair to say, but I would be a little unsure about munchin on those flowers. I am not disagreeing that they are edible - just seems a little weird. Kind of like the first thought of escargo.

Around here we don't eat things that leave a trail.

 

[mandieg4]

Beautiful!