Seafood In a Bag
1/2 pound of salmon
Fresh Garden Salad
1 head romaine lettuce, hand shredded
4 ounces matchstick carrots
1 pint cherry tomatoes
1 can chickpeas, drained
1 English cucumber, sliced
Core the lettuce and shred by hand into a large mixing bowl.
Toss the lettuce with the match stick carrots, cherry tomatoes & drained chickpeas.
Peel and slice the hard boiled eggs into wedges.
Slice the English cucumbers into thin rounds.
Toss the greens with the homemade shallot dressing and garnish the dressed salad with the hard boiled egg slices and the cucumber rounds.
Makes 1 pint
¼ cup Dijon mustard
1 shallot, peeled and chopped
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons honey
¼ cup red wine vinegar
½ cup olive oil