Memorial Day weekend is here! Whether you're hitting the beach or the barbecue, we have a salad you'll want to salute...
Arugula, Cucumber and Pear Salad
w/ Yogurt-Mint Salad Dressing and Feta Cheese
adapted by the Tarts
2 Tbsp. fresh lemon juice
1 tsp honey
3 tbls greek yogurt
5 Tbsp. olive oil
2 Tbsp. roughly chopped mint
salt and ground pepper
We used goat yogurt. It's a bit thinner than greek yogurt, but we actually preferred this as the dressing was tangy. Your preference!
In a medium bowl, whisk lemon juice and honey. In another bowl whisk yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking consistently.
Add the mint and 1/2 tsp salt and pepper to taste. Chill covered up to 24 hrs.
And now for the salad...
1 bag arugula
1/2 a red onion, sliced into half moons
1 cucumber, halved, seeds scooped and sliced
1/2 pear, sliced (We used d'Anjou)
one avocado, sliced
1 Tbsp. fresh basil, chopped
1/2 cup Feta cheese, crumbled
Assemble salad and drizzle with dressing...
We got a little jiggy about this salad. The dressing is Buh-na-nuhs! Danielle asked me to taste and this is what it made me do...
It takes a lot to get a pregnant woman to shake her hips...
Seriously, this salad will have you dancing through the holiday. Pair with our Salmon Morissette or Rosemary Tart Burgers and you've got a weekend to remember!
And as we all sit down to break salad together, may we take a moment to remember something else...the sacrifice of the men and women who've died while serving our country. Regardless of our stance on war, may our position regarding them...be one of gratitude. We salute you!