Lighten up! Spring is here and summer is just around the corner (alright, alright, just let me dream for a second). You can almost smell the aroma of ripe tomatoes, taste the sweetness of fresh corn, and wipe the juice of Georgia peaches dripping down your chin.
For now though, I celebrate longer, lighter, sunnier days with this Chopped Salad with Roast Beef and Homemade Croutons. The salad took place of crepes on our Sunday breakfast table. Along with the salad, I drank a glass of tomato juice. The Artist sipped a glass of chilled Chenin Blanc. Regardless of your beverage choice, I encourage you to chop the ingredients for the salad and enjoy the meal in the company of someone you like.
balsamic syrup (purchased or made at home from balsamic vinegar)
5. Mound the salad on two plates. Lay roast beef on top of the salad and garnish with croutons. The croutons, still hot, will sizzle slightly as they come in contact with the salad – fun!
Add your beverage of choice and enjoy this delightful, colorful, and healthy salad.