Yesterday, after work, I went up to Pineview with my family and some friends. We rented kayaks and paddleboards from Weber State's Outdoor Rec program and hung out for a few hours.
My mom made a great salad, adapted from the Barefoot Contessa's Mustard Chicken Salad. It turned out fabulously and was perfect to have on rolls at the beach.
Ingredients:
3 - 4 Roasted Potatoes
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups Vegenaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved
Directions:
Preheat the oven to 350 degrees F.
Roast potatoes for 35 to 40 minutes. Set aside until cool enough to handle.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
Whisk together the Vegenaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Ingredients:
3 - 4 Roasted Potatoes
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups Vegenaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved
Directions:
Preheat the oven to 350 degrees F.
Roast potatoes for 35 to 40 minutes. Set aside until cool enough to handle.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
Whisk together the Vegenaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
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| Jess: cutest baby girl ever. |
this looks so good! I'm doing lettuce wraps for dinner tonight and this might just be the ticket.
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