Thursday, May 15, 2008

Salad thyme

On a sultry, slumberous, sprinkley spring day,
I went to a salad bar and picked up a tray—
and a red stone plate to capture my prey.

Cool containers filled before me with natural hues—
to make a mountainous salad. What did I choose?

Lettuces iceberg, romaine, shredded red leaf;
then tomato, sliced cucumber, sweet-pickled beet,
thin-sliced onion, blue cheese, and cold shredded beef.

With my plate spill't nearly over I gave it a blessing,
then topped it all off with lemon thyme dressing.