We gathered around the table earlier this week to celebrate MIchelle’s birthday. Shelley made a delicious and amazing salad I’ve been thinking about ever since. (see below for recipe) We gals love a good birthday dinner potluck don’t we? There have been quite a few over the past several decades, starting in the 1960’s.
The nineties were fun too. Girl power was strong.
On this particular occasion, The guys came along and we were so many folks we switched up the furniture and put the dining table in the living room and the kids on the front porch.
Citrus Celebration Salad
thinly sliced kumquats – about 6, no seeds please
4 seedless tangerines, peeled and separated into individual sections
4 chunks of candies ginger, diced small
2 tablespoons of dried cranberries, chopped
2 tablespoons sliced or slivered almonds, toasted or raw – chef’s preference
1 -2 tablespoons of diced red onion
Dressing: combine 2 tablespoons olive oil with 1 teaspoon of lemon juice, season with salt and pepper
Method – combine everything and toss.
Christine made the spinach salad from the Jerusalem Cookbook, and I made minced vegetables with seitan in lettuce leaves. We finished up with Shelley’s hand made dark chocolate bark instead of cake. My my my, how we’ve changed. I’m proud of our cleaner eating habits in pursuit of a healthy future. WTG girlfriends and happy birthday Michelle! It’s going to be a beautiful year!