I adapted a recipe from Bon Appetit. It sounded so light and refreshing for yet another sweltering hot summer day. And paired with a crisp Sauvignon Blanc, it was delicious!
dressing (mix and set aside): 1/4 cup fresh lemon juice, 3 tablespoons drained capers, 1 shallot, minced, 1 tablespoon Dijon mustard, 1/2 teaspoon dried crushed red pepper, 1/2 cup olive oil, 1/2 cup chopped fresh basil in a large wok, saute: 1 pound uncooked large shrimp, 1 pound chicken breast, chopped, 2 zucchini (green and yellow), cubed, 1 cup peas, salt & pepper, red pepper flakes. Toss 8 cups arugula with dressing, mix in cooked ingredients, top with grated Parmesan cheese. Serve & Enjoy. |
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