Just a quick post for a quick dinner tonight. I fixed buffalo shrimp served over torn romaine lettuce with goat cheese. Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex. Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.
Buffalo Shrimp Salad with Goat Cheese
12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
There isn’t much better in the summer than a BLT with garden fresh tomatoes. My tomatoes are still a week or so off though and the farmers at the farmers market weren’t selling them either so I did have to settle for a store-bought tomato not quite as tasty as the home-grown kind but much better than they used to be. As for the avocado, last summer I was spreading the mayonnaise on my sandwich when I looked over and saw the avocado setting there all lonely; it just seemed like a natural addition and I don’t think I’d have it any other way. Next time I might even try using homemade guacamole!
BLT and A ~ Bacon Lettuce and Tomato …. plus avocado
lime, salt, and pepper for the avocado
Cook bacon as desired ~ here’s the link to my baked bacon technique. While bacon is cooking slice tomato and remove lettuce leaves. Mash avocados with fresh squeezed lime and a bit of salt and pepper to taste.
Once bacon is cooked remove from baking sheet and drain on paper towels. Toast bread; spread toast with mayonnaise on one piece if desired and plenty of avocado on the other. Add bacon, lettuce, and tomato.
Just a quick post today of the salad dressing I made today. Very good; quite a bit like the strawberry dressing I make. I like the way the basil and raspberry work together. A nice creamy dressing for summer salads.
Fresh Raspberry and Basil Salad Dressing
6 o.z. fresh raspberry
1/2 cup mayonnaise
1/4 cup rice vinegar
1/4 cup sugar
1 Tbs fresh basil
1/4 tsp salt
1/4 tsp pepper
In blender combine all ingredients. I just washed the basil leaves and let the blender do the work. Adjust the salt and pepper as desired. Strain through a sieve to remove raspberry seeds.
I wanted to make a nice salad with our lasagna so I decided to go with a vinegar based dressing and fresh tomatoes. Not exactly a vinaigrette but a nice tangy herb dressing none-the-less. Traditionally vinaigrettes have about 3 to 1 ratio of oil to vinegar and I just don’t see the need to add that much oil to salad dressing. My love of cheese takes care of any fat I may be missing out on so I like to get my flavor from the herbs and vinegar! My sister bought me a tasty apple balsamic vinegar for Christmas; substitute a favorite vinegar if you have one or I am sure a simple rice or red wine vinegar would be tasty too.
Chunky Tomato Basil Salad Dressing
1/2 cup diced or wedged tomato
1 tsp fresh basil
2 Tbs sugar
2 Tbs apple balsamic vinegar
1 Tbs olive oil
salt and pepper to taste
1 head romaine lettuce
2 o.z. fresh mozzarella
Cut tomatoes as desired and add basil, sugar, vinegar, and olive oil. Stir until blended; season with salt and pepper to taste.
Toss with torn lettuce and sprinkle with fresh mozzarella.