This salad, a variation on one I discovered via Freshocracy awhile back, makes an amazing side dish (I served it last night alongside baked chicken with artichoke hearts), but is so good that it would make a fantastic lunch or light dinner all on its lonesome.
I've officially become one of those people who gets all excited about wandering around in the coffee aisle, and who strikes up conversations with total strangers about the relative merits of different varieties of K-Cups. (I know.)
When pastries are described to me as "legendary," I am there.
This is like the best kid's bedroom ever...all grown up.
Tips for a mixed-bloom bouquet:
