Polenta Bake with Goat Cheese, Spinach and Red Pepper

May Day Salad

Lettuce, good leafy kind (e.g., oakleaf) – cleaned; tear into salad size pieces
Shredded carrot
Tarragon, chopped – about ¼ C
Fresh peas, cook with a little water in microwave
Cabbot 50% light cheddar, cut into very small cubes
Olive oil

Add all veggies in a bowl. Add some olive oil to taste. Add cheese and toss. Good with toasted multigrain bread (I cook slices in the oven with a little olive oil sprayed on top).

By: K2

Comments

The comments to this entry are closed.