Despite the surplus of yellow and orange in the meal (beta Carotene is all good, right?), my skin has not turned orange like an Oompa-Loompa or anything. But since I am trying enjoy the autumn produce while I still can, who knows what will happen before the season is over!
Crunchy Green Salad
I love cheese in salads, but get sick of feta or goat cheese crumbles, so Ricotta Salata is a good alternative that pairs well with the sweet flavors in this salad.
3 Cups mixed greens (I used the Sorrento blend from Trader Joes)
2 Scallions, sliced on an angle
5 Breakfast radishes, sliced into thin rounds
2 T. Pine nuts, toasted
2 T. Pomegranate seeds
1/4 Cup Ricotta Salata, crumbled
Rice wine vinegar
Fresh ground black pepper
Combine all ingredients and toss with olive oil, rice wine vinegar and spices to taste.