Salad with Organic Peppered Greens, Heirloom Tomatoes, and Cucumber

The steak tartare appetizer went over well. But it was definitely a bit too much for two people. So, for the next hour we chatted and hung out at the dinner table, enjoying some wine gifted to me by one of my best friends (her dad made the wine). The wine was fantastic and Bryan agreed. It’s not often we agree on wine!

Because the appetizer was so filling, the dinner itself was light, meat and a salad (we had plenty of carbs to fill us up from the baguette). Next up was a lovely salad.

Salad with Organic Peppered Greens, Heirloom Tomatoes, and Cucumber

Ingredients

  • 1/8 pound organic peppery salad greens (spicy) – approximate cost $2.00
  • 4 small heirloom tomatoes, sliced – approximate cost $2.00
  • 2 mini cucumbers, sliced – approximate cost $0.50
  • 4 teaspoons apple cider vinegar – approximate cost $0.50

Method

  1. Divide the greens into two bowls.
  2. Divide the tomato and cucumber slices evenly between the two bowls.
  3. Drizzle each salad with 2 teaspoons of apple cider vinegar.
  4. Serve and enjoy!

Makes 2 servings (approximate cost: $2.50 per serving).

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6 Comments

  1. Eva Taylor

     /  September 25, 2012

    We’re still traveling in Europe but I thought I’d comment that I never order more than an appetizer portion of steak tartare, about 2-3oz, any more would push me over the top for richness. I had one in Vienna and even though it was a starter it must have been 6oz, I had to leave half there!

    Reply
    • Thanks for stopping by even though you’re on vacation Eva! 2-3 oz of steak sounds like a much more reasonable portion size. I thought we made too much… Bryan was quite happy to finish off the dish when I couldn’t eat any more.

      Reply
  2. Yum! It looks so fresh and flavorful. Thanks for sharing!

    Reply
  3. MMMMMMMMMMMMMMMMMMMMMM!

    Reply

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