Post #625547 by Matt Reese on Sat, Feb 18, 2012 6:47 PM

Been on a bit of a salad kick lately. The first is baked salmon and sauteed shrimp over a baby spring mix salad with shaved carrots etc.
Dressing consisted of balsamic added to pan drippings from the shrimp and a bit of butter.

Closer view.

Then tonight we had a warm apple smoked bacon and eggs over arugula salad with sauteed mushrooms, home made croutons, tomatoes and onions.
The dressing consisted of cooked garlic, red wine vinegar, dijon, oil and anchovies.

Here's one with the mushrooms. (on the side due to picky kids)

Something about laying salty, rich foods over crisp, light salads works for me.