Tuesday, March 22, 2011

Broccoli and brussels sprout salad with Roasted garlic cloves

Today my salad has Organic tomatoes, celery, sprouts, mushrooms, broccoli and brussel sprouts, yellow peppers, olives from a BPA free can, cucumber, goat cheese, baked garlic pieces.

*400 cook for 25mins in a pre heated oven, Peel away the outer layers of the garlic bulb skin, leaving the skins. Cut off the heads. Drizzle olive oil over each head, put each whole garlic clove in foil, put them in a pan with a little water on the bottom of pan. Pop them out with a fork.

* Dressing is always different Organic oils- Tonight I used oilve oil, garlic powder, sea salt, cayenne pepper, and balsamic vineger

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