Two salads today.
First of all, I perfected the Grapefruit, Avocado & Mint salad. This time, I made a mint chiffonade, having learned its definition this week in a book I'm working on. And I discovered the missing ingredient in the dressing: just a bit of honey.
Salad #2: Mixed greens, celery and radishes, with hard-boiled eggs and toasted sunflower seeds. Topped with a concoction of lemon juice, dijon mustard, honey, salt and pepper and a touch of horseradish, mixed with Trader Joe's sweet poppy seed dressing.
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