What's Up - Your guide to what's happening in Fayetteville, AR this week!
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july 5-11, 2020 What's up! 47 Refreshing lunch or dinner options Summertime is salad time try theserecipes Peach and Tomato Caprese Salad Ingredients • 2 tablespoons extra-virgin olive oil • 1 tablespoon balsamic vinegar • 1 teaspoon salt, divided • 2 large tomatoes, thinly sliced • 2 ripe peaches - halved, pitted, and sliced into half moons • 6 leaves fresh basil • 1 (8 ounce) ball fresh mozzarella, thinly sliced Directions 1. Whisk olive oil, balsamic vinegar, and 1 pinch salt together in a bowl until dressing is smooth. 2. Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining salt on top. BLT Salad Ingredients • 1 pound bacon • ¾ cup mayonnaise • ¼ cup milk • 1 teaspoon garlic powder • 1/8 teaspoon ground black pepper • salt to taste • 1 head romaine lettuce - rinsed, dried and shredded • 2 large tomatoes, chopped • 2 cups seasoned croutons Directions 1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. 2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. 3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately. Asian Chicken Noodle Salad Ingredients • 1 (3 ounce) package ramen noodle pasta, crushed • 2 tablespoons butter, melted • ½ cup sunflower seeds • ½ cup pine nuts • 3 cups shredded bok choy • 5 green onions, thinly sliced • 1 cup diced, cooked chicken breast meat • 1 (5 ounce) can water chestnuts, drained • 12 pods snow peas • ½ cup vegetable oil • ¼ cup rice wine vinegar • 1 tablespoon soy sauce • ¼ cup white sugar • 1 tablespoon lemon juice Directions 1. Preheat oven to 350 degrees F. In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. 2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly. 3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas. 4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled. Courtesy allrecipes.com