In certain food circles, this meal would be considered a “composed” salad. In others, it might be called something different. I like to think of this as something that is perfect for a hot summer night. It’s not the ho-hum “big salad on a plate” with everything tossed together with the same dressing. Rather, the various components are separately spooned onto the serving dish so that each showcases a unique note while at the same time contributing to the overall experience. The cheese, legumes, and egg provide all of the needed protein for this vegetarian dish.

Baby romaine lettuces with house-made Ranch dressing and sliced radishes
Lentil salad topped with crumbled goat cheese and garnished with garden tomato wedges
Marinated carrot salad with orange peppers and onions
Boiled farm egg wedges
Garlic and parmesan toast

Raspberry mousse