SALAD SPREE

Tis’ the season for salads. I don’t know about ya’ll, but I grow rather sick of the same cucumber-lettuce-tomato salad. Here ar a couple of my favorite salads with flare.

 

ARUGULA SALAD WITH PEAS, PISTACIOS, & ASIAGO

2 Tab fresh lemon juice          1/4 c olive oil

5 oz Arugula         1 c frozen peas, thawed

1/2 c pistachios, roasted & chopped      1 c asiago, aged & shaved

1 Tab mint, chopped          1 Tab parsley, chopped salt & pepper

• In a small bowl, whisk lemon & oil. Season with salt & pepper.
• In a large bowl, combine arugula, mint, parsley & peas.
• Toss salad with the dressing. Sprinkle pistachios and cheese on top. Serve.

 

GREEK SALAD WITH GRILLED GARLIC SHRIMP

1 lb shrimp, thawed, peeled, & deveined         2 cloves garlic, minced          1/2 ts lemon zest, finely grated

• Marinate shrimp in garlic & lemon juice for 30 minutes.
• Thread onto skewers leaving a 1/4 in between each piece.
• Place directly on greased grill rack over medium heat.
• Cover grill and allow to cook 3-4 minutes on each side.

 

SALAD:

7 oz mixed salad greens          2 oz feta cheese          1/4 c quartered artichoke hearts

2 tomatoes handful kalamata olives, pitted          1/8 c red onion, diced

1 cucumber, peeled & chopped     5 pepperoncini peppers, diced (optional)

• Toss all ingredients in a large bowl with Greek dressing (recipe follows).
• Spoon salad into 4 bowls. Place shrimp on top.

 

DRESSING:

3 Tab olive oil          1 Tab red wine vinegar          1 Tab lemon juice

1 Tab fresh mint, chopped         1 Tab fresh oregano, chopped salt & pepper

• In a screw top jar shake all ingredients well. Add to salad.