Don't be afraid to mix and match styles
You know that little "side salad" at Japanese restaurants of iceberg lettuce, maybe a few cucumber coins, and one wee little cherry tomato
This piece will be the staple in your wardrobe you didn't know you needed
Leftovers: Refrigerate macaroni salad within two hours of preparing in an airtight container
Im no woodworker, but I feel like this color is a warm, mid-brown shade that leans from chocolate brown in soft lighting to coffee, espresso, or pinecone brown in direct lighting
FOR THE DRESSING: 6 OZ Blue cheese (leave 1 oz for garnish) 1/2 cup may0 1/2 cup sour cream 1/2 cup plain yogurt 1 lemon juiced and zested 1 cup whole milk (less if you want it thicker) 2 tablespoon nutritional yeast 1 tablespoon garlic powder 1 tablespoon fresh chives 1 teaspoon onion powder salt and pepper to taste FOR THE SALAD: 1 Head butter lettuce (or iceburg if you prefer) 1 cup sliced multi color baby tomatoes 1/2 cup toasted pistachio - roughly chopped 1 oz blue cheese for garnish 10 slices of bacon cooked and diced 1/2 red onion thinly sliced (salted, rested and topped with Cider vinegar) 1/2 avocado diced INSTRUCTIONS: Combine the ingredinets for the dressing Build the salad as you like
