Organic Salad Lunch from Salinas, California by Ruth Paget
I made a delicious organic salad with items I bought at Nob Hill Supermarket.
I used mini red leaf and green leaf lettuce from Tanimura and Antle in Salinas Valley, Roma tomatoes, and California avocados from Southern California.
Gathered ingredients - the walnut and olive oil come from California, top.
Salad made with organic radishes and grapes to complete the meal.
Walnut oil and Napa Valley Red Wine Vinegar
Salad gone with Pount Reyes Rosemary, Thyme, and Basil cheese and slices of Sopprasetta sausage made by Columbus, a California company.
Photos and text by Ruth Paget, author Eating Soup with Chopsticks and Marrying France
