Beet and Citrus Salad

beet & citrus salad (2) WM

I love salads, and I love getting creative with salads.

Ingredients:

lettuce (I used baby arugula, but any mixture will do)

canned beets, drained – amount depends on your preference

mandarin oranges, drained – amount depends on your preference

grapefruit cup (or fresh), drained – amount depends on your preference

1 orange, peeled and divided into sections

pistachios, shelled – amount depends on your preference

goat cheese, crumbled- amount depends on your preference

1.5 tablespoons olive oil

1 tablespoon balsamic vinegar

pepper, to taste

Lawry’s seasoned salt, to taste

beet & citrus salad (3) WM

Directions:

1. Wash and drain lettuce, place a portion on each plate.

2. Place a portion of the remaining ingredients through goat cheese on top of the lettuce.

3. Mix the olive oil, balsamic vinegar, pepper, and Lawry’s seasoned salt in a bowl and pour over each citrus salad (I forgot to put the dressing on my salad and I didn’t even notice!)

Serve with your favorite summer main dish!

beet & citrus salad (1) WM

Fettuccine with pesto, mint, pistachios, and tomatoes

This recipe was awesome!  I had never thought of adding pistachios and mint to a pesto dish before.

pesto pistachio (1) WM

prep time: approximately 10 minutes

cooking time: approximately 10-15 minutes

Ingredients:

1 box fettuccine (or fresh fettuccine)

1 pound shrimp, raw

handful of fresh mint leaves

1-2 cups prepared pesto

1/4 cup shelled pistachios (I could only find salt & pepper pistachios which I was hesitant about, but they were amazing!)

cherry tomatoes

salt & pepper to taste

fresh Romano or Parmesan cheese if desired

Directions:

1. Boil the fettuccine noodles until al dente – approximately 10-12 minutes.

2. Meanwhile, slice the cherry tomatoes, wash the mint leaves, shell the pistachios and grate the cheese.  Boil the shelled shrimp – once the water has come to a boil drop the shrimp in the water and cook for approximately 5-7 minutes (until pink).

3. Once the noodles are done, drain and stir in the pesto sauce.  Stir in the tomatoes and cooked shrimp.

4. Dish out the noodles with tomatoes and shrimp and sprinkle the mint leaves, pistachios and cheese on top.  Enjoy with a nice side salad.

pesto pistachio (2) WM