Fall Colors

Fall is my favorite season. While I like the warmth of summer, there's just something so magical about the leaves turning, the smell of fireplaces, and the subtle chill in the air. I also enjoy it because it's short. If chilly nights and unpredictable weather lasted longer, like oh say... winter, I probably wouldn't like it as much. Salads have the same appeals to me. They're colorful, and they don't take long to make, or to eat! That's why I chose this salad to kick off my new blog, Eatology. It's quick, and the colors in it are a celebration of Fall.

Ingredients:

• Mixed Greens
• Sliced Mushrooms
• Dried Cranberries
• Sliced Almonds
• Butter
  

Directions:

1. Place a teaspoon of butter in a small pan and place it over low heat.
2. Once the butter begins to melt, tilt and swirl the pan so that the butter covers the bottom. If you find you didn't add enough butter to cover the bottom, try either adding a little more butter or helping the butter to spread using a paper towel.
3. As soon as the butter has been spread, add the mushrooms and raise the heat up to medium.
4. Cook the mushrooms, stirring occasionally, until they're soft. This usually takes about 5 minutes.
5. Place a serving of mixed greens in a bowl. Cover with the mushrooms, cranberries, and almonds.

Notes:

• This salad is best enjoyed while the mushrooms are still nice and warm.