Cold Salad, Hot Salad

Sometimes I just don't want to monkey with a cold salad.  Sometimes the vegetables are just a little past their prime and aren't really suited for raw eating anymore.

That's when I make a hot salad.

Like today!

I threw it all into a cast iron frying pan with butter and olive oil, seasoned with salt, pepper, garlic, and italian seasoning, and doused it in white wine vinegar.  Then, I covered it and let it stew up for a while.

I served it topped with parmesan cheese.

Yum, and I blew my vegetable quota for the day out of the water!!