This recipe will make two large salads that can stand alone as independent meals.
Alternatively, it can be served as a side dish to accompany a main course.
Ingredients:
- 1/2 a head of romaine lettuce (cleaned and chopped)
- 1/4 lb of fresh asparagus (washed and cut into bite size pieces)
- 1/2 lb of fresh fiddleheads
- 1/4 lb of fresh mushrooms
- 10 black olives (pitted and cut into small pieces)
- 1/4 cup of goat feta cheese (crumbled)
- 2 tbsp of blanched and slivered almonds
- 2 tsp of fresh garlic (chopped)
- 1 tsp of fresh ginger root (grated)
- 3 tbsp of coconut oil
- 2 tbsp of medicated olive oil
- 1 tbsp of balsamic vinegar
- pink Himalayan salt and freshly ground black pepper to taste.
Here’s the link to a previous post about how to make the cannabis infused olive oil:
https://steemit.com/cannabis/@rebeccaryan/olive-oil-infused-with-45-grams-of-cannabis
Directions:
- Sauté the asparagus, fiddleheads, mushrooms, olives, almonds, ginger and garlic in a large pan until the vegetables are soft and cooked through.
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Place the cooked contents on top of a bed of romaine lettuce and top with feta cheese.
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Drizzle the olive oil and balsamic vinegar over top to dress the salad.
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Season with salt and pepper to taste.
Enjoy!
I welcome your comments and I invite you to follow me on my journey…even salad can be medicated and infused with cannabis to drive up its nutritional density.
~ Rebecca
