Even Artists Have to Eat

This salad turned out really good:

One of the ingredients was fresh marjoram, harvested from our Aerogarden Deluxe computerized garden. 

Other ingredients included dilly beans, baby limas, kidney beans (juice, too!), onion, celery, and nopalitos.  We buy ours locally, but Dona Maria's has a nice description this these succulent cactus pickles HERE.

What else?  Cilantro, and yes, when fresh is not available, the little frozen cubes work great in this recipe.  Sprinkle it with black pepper and and douse with olive oil and this salad starter will keep well in the refrigerator for quite a few days, although it is unlikely not to get eaten rather quickly.

Just before serving, however, I stir in a couple more perishable items:  cucumber and tomato wedges.

Here is another photo, showing the marjoram from my own "hot house" before I sliced it up:

A note about cilantro.  I have only met one person who doesn't like cilantro, but once we read a restaurant review for a Vietnamese soup place in Oakland, California and the writer, who was apparently unfamiliar with this herb, described it as "hot." I think he must have confused it with another ingredient.  We tried the restaurant ourselves and found the soup he mentioned good enough, but quite bland.