They make a great side dish or light meal.
Salad Number One: Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette
Recipe courtesy Emeril Lagasse, TheFoodNework.com
Serves:
4 to 6 servings
Ingredients
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1
clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
• 12 ounces fresh arugula, washed and dried
• 2 ounces shaved Parmesan
Directions
In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
Place the arugula in a large salad bowl and toss with some of the
vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
Sally's Notes: You may have more vinaigrette than you need. Store extra in the fridge. Also I used mixed greens because ai did not have arugula.
Salad Number 2: Joe’s Stone Crab Vinaigrette Salad
Joe’s Stone Crab Restaurant
Serves 4
¼ cup chopped onion or scallions
3 TBS minced parsley
2 TBS chopped pimento
1 chopped hard boiled egg
2 TBS minced chives
1 ½ tsp sugar
1 tsp salt
½ tsp red pepper
½ cup capers (optional)
1/3 cup vinegar
¾ cup olive oil
1 large head iceberg lettuce.
Directions:
Remove any wilted outer layers of lettuce.
Slice the iceberg into 4 equal quarters. Combine all of the other ingredients in a bowl and mix well. Pour even amounts of dressing over each wedge and serve.
Sally’s Notes: I have loved this recipe since the first time I want down to Joe’s about 9 years ago. A great first course. Try it!
Salad Number 3:EASY CORN SALSA
ALL RECIPES.COM
Ingredients
1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
1/2 teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste
Directions
Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.
Sally’s Notes: I used a red bell pepper because that is what I had on hand. I also used 2 ears of corn I grilled on a grill pan. I added extra cilantro because I love it. Great with nacho chips or as a side dish.
