I went to Maryland a few weeks ago to visit my two nephews. Naturally, because I was also with my brother and brother-in-law, eating was the highlight of every single day. After an eventful and gluttonous crab lunch in Chesapeake Bay, we were so stuffed that the only thing we could eat for dinner was a light salad. As one of my specialties, I ran through my brothers fridge and decided to make something refreshing. This salad contained all the veggies and herbs one might find on a farm, hence the name Farm Salad. The veggies were sliced length wise for a different bite, diverting from the traditional chopped israeli/greek salad we so frequently eat. This refreshing salad was prepared with the following:
- Red bell peppers
- Sweet white onions
- Baby carrots
- Celery
- Avocado
- Cilantro, parsley, globe basil (from the Aerogarden)
- Dressed with fresh lemon juice, red wine vinegar, olive oil, pepper and salt
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