Seafood Cobb Salad

A perfect meal for late summer evenings …SaladSeafoodCobb

Seafood Cobb Salad

2 large servings

Layer together on two dinner plates, and then serve immediately:

6 c. torn lettuce, washed and dried

3/4 lb. cooked shrimp, crab and/or lobster, cleaned and shells removed

2 lg. ripe tomatoes, chopped

1  avocado, diced

2 hard-boiled eggs, peeled and diced

4 slices cooked bacon, crumbled

wedges of lemon or lime, for garnish

dressing, served on the side

Dressing

Vigorously shake together:

1/4 c. extra virgin olive oil,

2 T. red wine vinegar

1 t. lemon or lime juice

1 t. Dijon mustard

1/2 clove of garlic, minced – optional

pinch of sugar, or to taste

salt and pepper, to taste

SaladCobbSeafoodHands

Enjoy! Have a great Labor Day Weekend!

Watermelon Dinner Salad

The other day I came across a recipe for a watermelon, tomato and red onion salad which was the inspiration for my Watermelon Dinner Salad.  The flavors of watermelon and tomato blend surprising well and the cranberries add a little tang. This is a refreshing dish for summer and can be served as a light meal or as a first course.

WatermelonSaladSm

Watermelon Dinner Salad

serves 6

For the Dressing:

1/3 c. Raspberry-infused White Balsamic Vinegar (or any similar fruity vinegar)

3 T. extra virgin olive oil

1 T. honey

1/2 t. salt

For the Salad:

5 c. seedless watermelon, cut into 1-inch cubes

4 c. sliced ripe tomatoes

1 1/4 c. sliced, peeled cucumbers

8 oz. fresh mozzarella, cut into slices then torn into small pieces

1 – 1/2  heads romaine lettuce

Garnishes:

1/4 c. fresh basil leaves

1/3 c. dried cranberries

freshly ground pepper (I use a green and pink peppercorn blend)

honey

Directions:

1. Combine the dressing ingredients in a jar. Screw the lid on and shake until ingredients are well-blended.

2. In a large bowl, gently toss together the watermelon, tomatoes, cucumbers, mozzarella and dressing. Chill for about 1 hour before serving.

3. Just before serving, wash and dry lettuce and basil.  Divide lettuce between plates. Top with salad.  Garnish with basil leaves, dried cranberries and freshly ground pepper. Drizzle with a little extra honey. Enjoy!

Fig & Raspberry Salad

Making the most of the last days of summer …

Fig & Raspberry Salad

Lightly toss together:

Fresh figs, sliced in half lengthwise

Fresh raspberries

Fresh mozzarella, cut into small slices or chunks

Fresh mint leaves

Drizzle with:

honey

rice wine vinegar

Serve right away.