Faux Pasta: A Sister Cooking Blog

If we are good at anything, it’s making salads. No, that’s not true. One time we made the most terrible nicoise salad… there was bland watery romaine, an entire food-processed onion in the dressing, just dry chunks of tuna turning to powder in our frowny frowny mouths.

But a stone has turned and neither of us will go within spittin’ distance of Thine Blackened Heart of Romaine; only butter lettuce will suffice if you’re feeling mild. A good salad is made up of several textural and flavor contrasts; crunchy from radishes, sweet from bell peppers, creamy from avocado, NUTTY FROM WALNUTS FINE I’M RUNNING OUT OF ADJECTIVES and a tangy balsamic mustard vinaigrette made this a perfect counterpart to a spaceship-sized Kirkland Signature frozen pizza (because we are modern women who take shortcuts sometimes.) 

-Paulina

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