Thursday, July 25, 2013

A Dinner for Summer

I really enjoyed making dinner tonight.
Garden BLT's and a Caprese Salad.
Light and refreshing.


The sandwich was made with toasted bread, olive oil mayo, avacado, vine ripened tomatoes, bacon, spinach salad, and fresh basil.

 The caprese salad I just cut up fresh mozarella, vine ripened tomatoes, and fresh basil. I sprinkled a little sea salt and topped with balsamic vinaigrette.





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