GETTYSBURG, Pa. — Summer is winding down, but fresh flavors are still abound.
Olivia's lighter end of summer fare includes a Berry Almond Salad topped with grilled Shrimp.
A Dirty Soda cocktail mixes together berries for a bit of summer flair and RumChata to introduce cold weather flavors.
Meal
Berry Almond Salad
Ingredients
2 cups, spinach
2 cups, arugula or radicchio or greens of your choice
1 cup, fresh strawberries, washed and quartered
1/2 cup, toasted almonds (seasoned)
1 cup, fresh blackberries, washed
1 cup, broccoli rabe, washed and chopped
Directions
Toss all of the ingredients together.
Shrimp
Ingredients
1 pound, jumbo shrimp, cleaned and deveined
1/2 teaspoon, sea salt
1/2 teaspoon, black pepper
1/2 teaspoon, cayenne pepper
Directions
Mix together the seasonings. Set some aside to sprinkle on the almonds before roasting. Season the shrimp before grilling. Grill both sides of the shrimp until just firm; do not overcook. Serve it on top of the salad.
Berry Balsamic Dressing
Ingredients
White balsamic vinegar
Extra virgin olive oil
Honey
Sea salt
Raw sugar
Strawberries
Raspberries
Directions
Mash the berries together with the sugar. Add the balsamic vinegar and extra virgin olive oil. Whisk in the honey and salt. Drizzle the dressing over the salad.
Cocktail
Dirty Soda
Ingredients
Blue Chair Bay Coconut Rum
RumChata
Fresh squeezed lime
Sweetened lime juice
Club soda
Berry garnish
Directions
Fill a glass with ice. Add the coconut rum, RumChata, fresh lime and lime juice. Shake the drink, then top it with club soda. Garnish the cocktail with fresh berries.
