Our arugula crops is growing a little faster now and we enjoyed some on a shrimp salad sandwich this weekend! The shrimp salad was great when served with home-baked bread from the North Grand Farmers' Market. Here's the recipe for the Shrimp Salad!
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| Shrimp Salad on Light Wheat Oat Bread with Arugula and served with Garlic Chive Pasta Salad |
Shrimp Salad Sandwich with Arugula
Mix together the following dressing by hand til creamy. Chill overnight before adding to shrimp and veggie mixture:
1/3 cup of Greek (or plain) Yogurt
2/3 cup of mayonnaise
1 oz of dill*, finely chopped
2 to 3 tablespoons pinot grigio (or white wine vinegar)
Kosher salt and freshly ground cracked pepper to taste.
Shrimp and Veggie Mixture:
2 lbs of 31 – 40 count size shrimp, cooked and coarsely chopped
1 large red bell pepper, diced
5 green spring onions*, diced
3 stalks of celery, diced
4 to 5 fresh arugula* leaves per sandwich
Final preparation:
Mix together shrimp and veggies, add dressing to taste. (Use extra for other salads.) Salad can be made the day before and chilled overnight. When ready to eat, slice fresh bread from the Farmers’ Market such as Light Wheat Oat Bread* or Italian Herb Bread*. Add shrimp salad mixture. Place fresh arugula* leaves on top and enjoy. Makes 6 to 8 sandwiches.
*Available at the North Grand Farmers’ Market.
In addition to the Shrimp Salad Sandwich with Arugula, we also tried two types of pasta salad, same recipe but with two pasta types. We enjoyed the Garlic Chive Seashell and the Herb Blend Trumpet. Both were yummy. Here's the recipe for the Pasta Salad.
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| Herb Blend Trumpet Pasta with Shrimp Salad Sandwich on Italian Herb Blend Bread. |
Garlic Chive Seashell* Pasta Salad or Herb Blend Trumpet* Pasta Salad
8 oz Pappardelle’s* pasta (gluten free* available if needed); available at the North Grand Farmers’ Market
¼ to ½ lb of fresh, baby kale*, stemmed and sliced in ¼” ribbons
¼ to ½ lb of fresh asparagus*
Dressing: Hand stir the following ingredients.
¼” cup of freshly squeezed lemon juice
1 tbs of vegetable oil
2 tbs of Farmers’ Market honey*
3 tbs of pinot grigio (or white wine vinegar)
Bring water to boil, add pasta of choice and cook 8 to 12 minutes to desired tenderness. Pasta’s shown here are Garlic Chive Seashell* and Herb Blend Trumpets*. Cool pasta and drain. Steam asparagus* til tender-crisp, about 3 to 5 minutes, then shock in ice water to retain green color, and drain. Slice asparagus into 2” pieces. Gently mix together pasta, sliced kale*, and prepared asparagus. Pour dressing over salad and chill for at least two hours. Black olives can be added as desired prior to serving. Four to six servings.
*Available at the North Grand Farmers’ Market.
