What a day. I learned a trick to get a pick-me-up in the day that I will try tomorrow for date night.
In light of all of that, I am showcasing a salad I made last week: tomato and bean salad. The original recipe calls for it to be served a bed of tomatoes, but I just served it on a bed of spinach.
Easy to make: marinate the tomatoes and white beans in some honey, vinegar, and oil. When you’re ready, cook up your green beans, mix them up, let them cool, and then serve them on your tomatoes or spinach. It was really good, and the leftovers were also delicious.
Here’s the eye candy: