This is my twist on a traditional Turkish salad my mother-in-law makes. It is often made in advance and served with other cold appetizers like dolma and borek. I eat it as an entrée salad or along-side chicken or fish. Letting the salad set in the refrigerator for at least an hour before service allows the flavors to blend. You can even make it the day before. This recipe makes a lot, and leftovers are just as tasty as the first serving. Enjoy!
On Thursday, Sycamore Valley Elementary’s science teacher Kim Lawrence joined me to kick off our Garden Club that meets on Thursdays at lunchtime. We have 7 weeks of fun planned to teach these eager 5th graders about where their food comes from, the power food has to make them healthy and strong, and how to care for the earth to grow more nutritious food.
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