Oh my goodness, what a week-end I’ve enjoyed! After a year of planning we finally had our 45th school reunion and, since I’m exhausted, you will get about three lines this morning.
As our former school mates arrived for registration on Saturday, one fellow in the line looked around and said, “Holy smokes, there’s nothing but old people here! I’m not old, what the heck happened to the rest of these guys?”
Lots of laughs and memories along with a wonderful dinner from the Armstrong Ladies Club. If you get a chance to attend one of your school reunions, I’d recommend it. Only the positive tend to attend. Today I offer two very delicious salads with ingredients in season
Arugula Blueberry Salad with Honey Yogurt Dressing
A handful of baby arugula
1/2 cup of blueberries
1/4 cup of sliced almonds
1/4 cup light yogurt
1 tbsp. honey
1 tsp. apple cider vinegar
Toast almonds. Toss arugula, blueberries, and almonds. In a small bowl, combine honey and vinegar then yogurt. Pour dressing over salad. Season with a pinch of salt to taste. Makes one large serving. Double/triple as needed.
Avocado Shrimp Salad
1 c. cooked, chopped shrimp
2 hard boiled eggs, chopped
1/2 c. finely chopped celery
1/4 c. finely chopped green onions
1/4 c. chopped parsley
1/2 c. chopped cucumber
2 tbsp. finely chopped bell pepper
4 tbsp. mayonnaise
2 tsp. hot sweet mustard
Lemon, pepper and salt to taste
Lightly toss all of the ingredients, then peel two avocados and cut them in half lengthwise. Remove all of the seeds and place the halves on lettuce and fill with shrimp salad mixture. Serve them with a fancy cut lemon or a lemon wedge.