21 September 2011

Fruity Salad

Tonight, pork tenderloin was on the menu. So I made a fruit and nut salad to accompany it.

Organic Romaine
Sunflower seeds
Dried Cranberries
Chopped Walnuts

Dressing: Olive oil, Red Wine Vinegar, Sea Salt, Cracked Pepper

Verdict: The Walnuts made it too bitter, or it could be because they were languishing in the dark recesses of the pantry. Anyhoo, I'd use pecans next time. And add apples.