Beet Feta Salad

Ingredients

2 bunches baby beets(red and golden)*

1/2 cup walnuts or pecans chopped

1/2 cup crumbled feta

2 bunches baby arugula

Dressing

1/3 cup extra-virgin olive oil

2 T champagne vinegar

1 T honey

1 1/2 T shallot minced

1/2 t Dijon mustard

Salt and pepper

Directions

Serves 6

*Use my Roasted Beet recipe

Use my Champagne Vinegairette recipe

Place 4 sliced beets per serving plate, top with arugula, chop 4 beets into quarters and place on arugula, add feta and nuts. Drizzle with Champagne Vinegairette dressing.

Serve

 

 

Dijon Potato Salad

A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.

Potatoes

2 pounds of Russet potatoes

2 T  cider vinegar

1 T salt

1T sugar

Peel and cube potatoes. Add to 2 quarts cold water with 1 T  cider vinegar, salt, and sugar.Bring to boil and cook for about 10 minutes.  Remove from heat drain and add 1 T cider vinegar and toss gently. Cool potatoes.

Dressing

3/4 cup sour cream

1/3 cup mayonnaise

1 T Dijon mustard

1/2 red onion chopped

3 Claussen mini dill pickles chopped or 1/2 cup green olives chopped

1/2 cup diced celery

3 boiled eggs chopped

Salt and pepper to taste

Mix sour cream, mayonnaise, and mustard together. Add remaining ingredients and toss together. Add to cooled potatoes and adjust seasoning. Refrigerate for at least one hour.

 

 

 

 

 

Shrimp Avacado Salad

Ingredients for Dressing

1/2 cup capers with liquid

1/2 cup olive oil

2 T red wine vinegar

2 boiled egg whites finely chopped

1 1/2 t Dijon Mustard

1 1/2 t parsley fine chopped

3 T roasted red peppers minced

Salt and pepper to taste

Combine ingredients and refrigerate For 24 hours

Salad

5 Roma tomatoes diced

1/2 Maui or sweet onion diced

2 avocados diced

1/3 cup Feta cheese

12 medium cooked shrimp cut in half

1 cup Hearts of Romaine shredded

Combine ingredients and toss with dressing. Serves 3 as main course

Note: I have used  half of dressing with above salad ingredients.

*Inspired by Nick’s Fishmarket