Yesterday, I spent seven hours baking five kinds of cookies.

Today, I spent five hours delivering said cookies to someone flying back to the States (you know I didn’t want to ship the heavy little things).

I have a good reason for all of this, I assure you.

But that will come later. In another post. Because today I’m talking about salad.

…And showing off our cool salad servers.

Honestly, after all the cookies I sampled, all I really want is a salad.

And this is a good one.

First of all, it’s pretty. And that counts for a lot, unless you’re my father’s kittens, who apparently are not interested in food presentation (or so he says).

Speaking of which, did you notice that the carrots and zucchinis are julienned? I did that myself.

With our mandoline.

My husband taught me how to use it without getting dismembered.

The dressing is light enough to not overshadow the vegetables, but strong enough to bring them together into one dish.

Oh, and it’s a great accompaniment to my teriyaki tofu over brown rice.

Though if you just want to have it with cookies, I’ll understand.

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