Food

Throughout the year, my family and I often enjoy the delights of what we call a "Kitchen Sink Salad". It all started with Gigi, my husband's grandmother, who would often create one of these beauties for dinner. So easy to prepare and different every time, perhaps it should really be called "Everything But the Kitchen Sink Salad". It is an easy way to use the fruits and veggies from the fridge. I include a variety of beans, meats, potatoes and sometimes fruit. The kids love to choose what is going into the salad and love putting it together. It is a great way for them to take part in preparing dinner and usually guarantees that they will eat all that is put upon their plates. Whatever ingredients I have on hand are free game. The end product is always a gorgeous melange of colors and bursts of flavors. Since the salad itself is so easy to assemble, it is a favorite go to meal in our house.

Sunday night's Kitchen Sink Salad...including bell peppers, tomatoes, black beans, tuna and carrots 

I prefer to top it with a light coating of a traditional French vinaigrette:

• 1 clove of garlic, minced, 
• salt and pepper to taste
• 1 t French Dijon mustard
• 2 t red wine vinegar
• 4 t extra virgin olive oil
• In a small bowl, mix the garlic, vinegar and mustard together. Add the olive oil and whisk vigorously. Add a touch of salt and pepper, to taste and pour immediately on your salad. The light addition of this dressing is the perfect compliment to your salad. 

Bon appétit!! 

~c~