OK Now, I can suspect what you might think. Why did I post this simple salad recipe on the blog? Was I running out of ideas or recipes? Of course, the answer is no; I am not at all running out of recipes, nor ideas. On the contrary, I am super excited to go on the next level of my blogging life, and this salad photos represent just that. Let me explain.
Up until my previous post, all my photos had been taken with my iPhone 4S, and cleaned up & enhanced with Photoshop CS4. I resisted using my Nikon for a very long time because I was new to a DSLR camera. All my energy had been devoted to cooking, baking, and styling the food; learning how to use my camera properly was the least of my concern. Well, at some point, I knew that was not going to last. Taking photos with iPhone was fine for awhile, but it would never elevate me to the next level; my photos will never be at the level I want them to be by using iPhone. So, from this post on, my photos will only be taken with my Nikon. I wanted to start small, and I wanted to start with something relatively easy to shoot; therefore, this carnivore salad became my medium, and Nikon D40 became my weapon of choice. Now, you know why I posted this one on my blog.
By the way, this is my go-to salad for whenever I want to eat “green.” I can’t help throwing in some protein, egg, and some “salad enhancement,” bacons, into it. It’s my kind of salad for any lazy day. And don’t you worry; yummy recipes are coming your way, one small plate & one small “click” at a time.
Until then, happy healthy Monday 🙂
salad per 1 serving:
- 1 zucchini, spiral or cut in small pieces
- 1 cup baby kale
- 1/2 cup micro-green
- 1 soft-boiled egg
- 3 bacon strips, baked until crisp
- 1/4 cup champagne vinegar
- 1/4 cup camelina oil or extra virgin olive oil
- 1/4 cup rice vinegar
- juice & zest from 1 lemon
- salt & pepper, to taste
Stir all dressing ingredients and pour on to salad ingredients. Enjoy.
Keep the rest of salad dressing in the refrigerator for the next use.