This salad is made from the first head of lettuce we harvested from our garden and home-made Queso Fresco from Santa Paula given to us by our friend, Karen.
Clean and slice (or tear) the leaves of one head of Butter Lettuce.
Divide between 2 bowls and top with:
Julienned Queso Fresco
Country French Vinaigrette made with Sherry Vinegar and Olive Oil
2 small Yellow Squash cut into matchstick pieces
|Brown Pelicans at Channel Islands Harbor|