Riverbed Bistro’s Vegetable Salad

by Suzanne Heron.

Toss broccoli, red and green peppers and mushrooms with garlic butter. Sauté 1 minute, then cover ad steam 3 minutes, until slightly cooked. Place on a bed of mixed greens and top with feta cheese. Thai Dressing: combine 4 Tbsp fresh lime juice, 3 Tbsp olive oil, 2 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp brown sugar, 1 Tbsp fresh ginger, peeled and finely chopped, ½ clove garlic, finely sliced, and 1 handful each of fresh cilantro and basil, chopped.

Chef Eric, The Riverbed Bistro, 630 6th Ave Keremeos, 250-499-8188. The village is happy to see Eric & Laurie taking on Riverbed, they feel very welcomed!