Here’s my entry for the Weekend Cookbook Challenge #14. The theme is salad and I chose a Martha Stewart recipe from my Martha Stewart Living Annual Recipes 2003 cookbook. Luckily I can save myself some typing because the recipe is posted HERE. 🙂
This salad is a great side dish and I especially like it served with marinated grilled tofu or vegetable kabobs. I usually reduce the lemon juice by about a tablespoon and use about 1/4 less zest to keep this salad from being overly lemon-y. I also was excited this salad uses fresh dill because I was able to pick it from my Chia Herb Garden. 😀 The recipe is really simple to make and I like how the red onions are quickly “marinated.” This salad is best served warm.