Appetizer Recipes

Chopped Basil and Arugula Salad

Appetizer

2 tablespoons fresh lemon juice

5 teaspoons Napa Valley organic olive oil

1/8 teaspoon kosher salt

1/8 teaspoon Pepper

4 ounces Bon Appetit fresh basil value pack thick stems discarded chopped

4 ounces organic baby arugula chopped

2 ears white corn kernels cut off the cob

1/4 medium red onion thinly sliced into half moons

1 package Del Cabo organic sweet 100 tomatoes

8 ounces cooked bay shrimp

Mix the lemon juice, olive oil, salt and pepper. Set aside while you make the salad.

Combine the basil, arugula, corn, red onion, tomatoes and shrimp in a salad bowl. Toss the dressing with the salad and serve.