Meal salads are a great way to use lots of veggies in one go- especially in early summer when greens are abundant. This is one of many incarnations of the ‘mother meal salad’ that graces our table from time to time. We like to add both raw and some cooked items.
We roasted turnips, and steamed beets, included raw carrot and kohlrabi slices (Red Fire Farm).
We used lettuce and spinach (Red Fire Farm), and cooked wheat berries (Upinngil Farm). And took too many pictures because the lighting was really lovely.
We served it with hard boiled eggs (Red Fire Farm) and some of Annie’s Goddess Dressing that we still had around.
It was a lovely meal with a good variety of flavors and textures. But I must admit, we further indulged in rhubarb-gingerbread divinity for dessert.
We made the same rhubarb custard pie as the last post, but this time, we made 1 1/2 recipe of custard, to make it more custardy, and I must admit, I think it became far more heavenly than the first time! The custard didn’t soak (or get lost) in the crust as much, and surrounded the rhubarb making it cook to a more tender consistency.
Oh my, I simply cannot wait to have more tonight!