Salad
1 Beet (sliced in half, then small strips, rinsed with water)
1 oz. Feta Cheese (the kind made of sheep’s milk, I get the Israeli kind from TJ’s)
2 Radishes (sliced thin)
1/8 bunch mint leaves, chopped
1/8 bunch cilantro leaves, chopped
1/8 bunch parsley, chopped
1 oz. Feta Cheese (the kind made of sheep’s milk, I get the Israeli kind from TJ’s)
2 Radishes (sliced thin)
1/8 bunch mint leaves, chopped
1/8 bunch cilantro leaves, chopped
1/8 bunch parsley, chopped
Dressing
Basil flakes
Balsamic vinegar
Apple Cider Vinegar
Spritz of Olive oil (I use a “misto” to keep it to a minimum)
Stevia (to taste)
Mix all the vegetables and herbs, then crumble the cheese on top and distribute throughout; it’s sweet and crunchy goodness, loaded with color and nutrients!
Basil flakes
Balsamic vinegar
Apple Cider Vinegar
Spritz of Olive oil (I use a “misto” to keep it to a minimum)
Stevia (to taste)
Mix all the vegetables and herbs, then crumble the cheese on top and distribute throughout; it’s sweet and crunchy goodness, loaded with color and nutrients!
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