Let's Get Composed

Long before our taste buds get involved, our eyes play a big part in meal satisfaction. If something looks appealing, chances are we'll enjoy the food much more. Variety helps, too. Instead of always serving a tossed salad, occasionally it's fun to plate up the ingredients in an attractive fashion. Producing a composed salad.

My friend, Helen, and I have been hooked on roasted beets, avocado and sprout sandwiches. I've mastered whole wheat pita bread this summer, too. A fresh pocket has been the perfect spot to nestle sliced beets, ripe creamy avocado, juicy tomatoes and zesty crisp mixed sprouts — topped off with a drizzle of the very best extra virgin olive oil and a sprinkling of sea salt.

With this in mind, last evening I used the sandwich components along with a portion of mixed wild greens that I'd lightly spritzed with olive oil and drizzled with a bit of Balsamic vinegar.
The result was a lovely plate of colorful food. A treat for the eye as well as the palate.