In the June 2017 issue of Bon Appétit magazine they devoted several pages to the endless variations possible for the cold noodle salad. After experimenting a bunch, this is my favourite combo!
Bringing home berries and colorful organic goodies makes me happy! Fresh salad greens and yummy toppings are sure to deliver a delicious meal.
Raw rainbow chard salad with toasted walnuts and apples.
A simple and elegant salad made with arugula, comice pears, walnuts and your favorite blue cheese. Top it off with equal parts olive oil mixed with local honey. Add a dash of salt and enjoy!
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