Three Summer Entrée Salads

Saturday, May 15
Time: 12:30p – 2:30p
Cost: $90/two people
Chef: Aimee Blume

Summer nights are made for refreshing, fuss-free dinners, and these main-course salads fit the bill. Each of Chef Aimee’s salads are filling enough to serve as entrée, but light and bright enough to suit the warm-weather season. Learn techniques to make these dressings that make the salad. Big on taste, low on prep time, and perfect all summer long!

Menu: southwestern ranch on salad with grilled chicken, beans and corn; French tarragon vinaigrette on mini niçoise salad with tuna and blueberry balsamic dressing with salad of arugula and spinach with salmon croquette and Soberdough bread

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