It’s a known fact that after spending hours and hours in a professional kitchen, a lot of chefs resort to cereal when it comes to dinner time at home. Apparently, I don’t spend enough time in the kitchen, or maybe I don’t like cereal enough, because I have yet to eat cereal for dinner.
Last night, wanting a lighter dinner, I opted for this colorful winter salad. Note that I use fresh corn (I am after all in Iowa – if you can’t find fresh corn, canned might do the trick).
Salad – toss together roasted butternut squash, corn, sundried tomatoes, red onion, spinach, and yellow pepper with balsamic vinegar and olive oil. Season with salt and pepper. Eat.
Winter Salad
14 Friday Dec 2007
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