Grilled Corn, Tomato and Avocado Salad
Zucchini Carpaccio, with Basil and Parsley Vinaigrette
Beet and Goat Cheese Salad
Summer Green Salad with Lemon Balsamic Vinaigrette
This salad is light, refreshing and has a little kick to it due to the fresh arugula. Make the vinaigrette first and then set aside in the refrigerator.
Lemon Balsamic Vinaigrette
In a dressing cruet or an old pickle jar, add the following:
4 TBS of Extra Virgin Olive Oil
2TBS of Balsamic Vinegar
1TBS Dijon Mustard
2TBS fresh squeezed lemon juice
I Large garlic clove, squeezed through a garlic press into the jar
1 pinch of Celtic Sea Salt
Fresh ground pepper to taste
Put lid on jar or dressing cruet, and shake well to mix all ingredients. Set aside in refrigerator.
In a large salad bowl, add the following:
I medium head of organic read leaf romaine lettuce, washed, dried and ripped
I large handful of organic arugula, washed and dried (remove longer stems)
2 organic celery heart stalks (celery hearts are more tender than regular celery). Cut lengthwise and chop into bite size pieces
3 organic scallions, leafy green tops removed. Chop whiter portion into small slices
2 -3 organic pieces of Hearts of Palm, sliced like nickels
1 large (or 2 small) avocado, peeled & sliced into bite size pieces
Separately, slice 2 large organic tomatoes or homegrown tomatoes, into 16 wedges (8 per tomato) and set aside.
Once you have all ingredients in the bowl, toss with dressing, reserving some to drizzle on tomatoes once salad is plated.
Split the greens among four salad plates. Add 4 tomato wedges per plate and with a spoon, drizzle extra dressing on the wedges.
Serve and enjoy with a glass of white wine or my summer favorite, a chilled Rosé!
Jamee Phifer Tuttle CHHC AADP
Maple Tossed Puy Lentils, Strawberry, Asparagus and Rhubarb Salad
Red & White Quinoa and Tabbouleh Salad