Chives in makeshift salad

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Now that it’s really spring, it seems the list of chores is endless, and there’s less time for cooking dinner.  I made a salad of feta, olives, and canned salmon with chopped fennel, red pepper, tomatoes, and canned artichokes.  The dressing was olive oil, balsamic vinegar, mustard, and lots and lots of chopped chives.

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Comments

  1. beachnitpicker says:

    I thought dinner was nearly always makeshift. Oh, sure, I’ve heard that there are people who plan menus and take lists to the market, but none of them have ever become friends of mine.