Check out these two amazing salad recipes, courtesy of Chef Shari Morgan!
Sweet Pea Picnic Salad
2 hearts of Romaine lettuce, chopped (Romaine retains its crispness better than most lettuces)
1-2 cups frozen green peas (salt-free), slightly thawed and drained (if necessary)
½ cup - 1 cup chopped celery
½ cup - 1 cup chopped shallots or red onions
½ cup – 1 cup finely chopped cucumber
½ cup - 1 cup crumbled Feta, Goat or Blue Cheese
2 hard cooked eggs, chopped
Sprinkle of Sea Salt
Crumbled Bacon (Optional)
Note: Do NOT use tomatoes. They're too watery.
Layer the lettuce in the bottom of a large bowl. If you use a clear bowl, the layers of the salad are visible and make a lovely presentation. Follow with a layer of each vegetable and a small sprinkle of sea salt after each full layer. It really doesn't matter much how it is layered. Cover with plastic wrap and refrigerate up to 24 hours. Still delicious!!!
- ½ large cucumber chopped
- 1 garlic clove
- 1/4 medium red onion or shallot thinly sliced
- 1 tbsp chopped kalamata olives
- 1/4 cup feta cheese
- Large handful of chopped cilantro OR mint OR arugula
- Large handful of chopped parsley
- 2 16 oz cans white beans (drained & rinsed)
- 4 oz (118 ml) extra virgin olive oil
- 2 oz Lemon Juice
- ½ tsp agave nectar or Honey
- salt and pepper to taste
Add oil, lemon juice, agave nectar, salt and pepper to small bowl and whisk together. Adjust to taste and add to bean mixture. Gently stir the cilantro and parsley into the mix. Allow to sit for at least 30 minutes so flavors can combine.