This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled
Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Serves 2 – 4.
This is one of those recipes that happens when it’s the end of the week and there are only few thing left in the fridge. I used TJs crispy taco shells.
4 taco shells
12 spears grilled asparagus, grilled
1 avocados, mashed
Warm the taco shells in the oven at 300 for 5 minutes.
Spread a healthy scoop of avocado in each shell. Top with 3 Asparagus spears an sprinkle with queso fresco.
pThis pasta sauce is so light and the lemon is so refreshing! Best of all it is ready in less than 20 min.
8 oz pasta
1 c creme fraiche or heavy cream
1/4 c lemon vodka
Zest of 2 lemons
1/4 c lemon juice
1/2 c parmesan, grated
Cook pasta according to package.
2 min before pasta is read stir together creme fraiche, vodka, zest, juice and Parmesan in a 12 inch skillet and heat on low. Add Pasta and stir until well coated, add pasta water to thin if needed.
Serve topped with parm and pepper.
Serves 2 – 4.