Save Your Skins

Brad is adapting well to his house-wifely duties in my illness. Tonight he created a salad, his very own, including the dressing. We saved the apple peel shavings from our apple sauce extravaganza, and from this, the salad was born. Deeeeelicious!

Sadly, I could not eat this beauty of a salad, only put a small bite in my mouth and then spit it out. Quite a taste test! It has been two torturous days now of watching Brad eat yummy meals next to me while I spoon liquid or mushed food into mouth and swallow. I'm actually getting used to it . . .


Apple Peel Salad with Honey Mustard Vinaigrette
spinach
cherry tomatoes, halved
finely sliced asiago cheese
almond slices
roasted apple peel strips (left over from apple sauce peeling!)
* combine 2 cups, loosely-packed, apple peel strips with 1 tablespoon of butter, broken into small pieces, on a baking tray. Bake at 400˚ for 20 minutes or until crsipy, stirring frequently.

toss salad ingredients and serve with
Honey Mustard Vinaigrette
white balsamic vinegar (2 parts)
olive oil (2 parts)
sweet honey mustard (1 part)
soy sauce (1 part)
fresh ground salt and pepper to taste


Enjoy!