Romaine, mixed garden greens, tomatoes, sweet onions, and sugar peas were the ingredients for a fresh salad garnished with pansy, daisy, and marigold blossoms.
We didn't eat the flowers, but they sure made the salad colorful and inviting! And, they are all eatable, so you could eat them if you want.
The salad dressing was a quick homemade vinaigrette made from olive oil, lemon juice, Bragg's Liquid Aminos, salt, stevia, and Italian Seasoning. Blend together until emulsified and then pour into a pretty little pitcher (I used a clear glass creamer).
The menu for this special birthday meal included:
Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes with Earth Balance
My mother's Noritake Milford with platinum rim