by Nickie Bagai


Apple Season | A Harvest Salad

The pasta bowl used I bought ages ago at William Sonoma but these are very similar. 

What's for lunch? I am having left over roasted chicken with figs, pomegranate seeds, honey crisp apple, walnuts and Roquefort cheese served with red leaf lettuce.  I don't buy bottle dressing so I just salt and pepper the salad directly and add oil (for this salad I used walnut oil) and vinegar (champagne) and then toss. I love saving a big salad in a beautiful pasta bowl and below are a few of my favorites . Bon appetit!!!


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