Fiddlehead Mushroom Salad, Dressed With Cannabis Infused Olive Oil

This recipe will make two large salads that can stand alone as independent meals.

Alternatively, it can be served as a side dish to accompany a main course.

Ingredients:

• 1/2 a head of romaine lettuce (cleaned and chopped)
• 1/4 lb of fresh asparagus (washed and cut into bite size pieces)
• 1/2 lb of fresh fiddleheads
• 1/4 lb of fresh mushrooms
• 10 black olives (pitted and cut into small pieces)
• 1/4 cup of goat feta cheese (crumbled)
• 2 tbsp of blanched and slivered almonds
• 2 tsp of fresh garlic (chopped)
• 1 tsp of fresh ginger root (grated)
• 3 tbsp of coconut oil
• 2 tbsp of medicated olive oil
• 1 tbsp of balsamic vinegar
• pink Himalayan salt and freshly ground black pepper to taste.

Here’s the link to a previous post about how to make the cannabis infused olive oil:

https://steemit.com/cannabis/@rebeccaryan/olive-oil-infused-with-45-grams-of-cannabis

Directions:

• Sauté the asparagus, fiddleheads, mushrooms, olives, almonds, ginger and garlic in a large pan until the vegetables are soft and cooked through.

• Place the cooked contents on top of a bed of romaine lettuce and top with feta cheese.

• Drizzle the olive oil and balsamic vinegar over top to dress the salad.

• Season with salt and pepper to taste.

Enjoy!

I welcome your comments and I invite you to follow me on my journey...even salad can be medicated and infused with cannabis to drive up its nutritional density.

~ Rebecca