Thanks to the pandemic, it's expected that many an Easter brunch will look different this year. Certainly, many restaurants will be closed, and for those who are open, the traditional buffet will not be offered. Many people may observing Easter at home. If you're one of them, Chef Billy with Restaurant Associates came Tonia's Kitchen to talk about ways you can fancy-up your at-home holiday offerings. Among them, he ventured a Mango Arugula Salad with Asparagus and Grilled Chicken or Shrimp. Billy told Tonia it's a great idea for brunch and very colorful. Billy says you can either grill or steam the Asparagus, and if you do grill, make sure you space out your vegetables. Give it a try!
½ cup of vegetable oil
⅓ cup balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons sugar
½ teaspoon pepper
Whisk vinaigrette ingredients in a small bowl, or mason jar until well blended and set aside.
- 6 cups baby arugula
- 1 cup fresh mango peeled and chopped into bite-sized pieces
- 1 tablespoons chopped almonds
- 1 tablespoon dried cranberries
- 1/4 Parmesan cheese shredded
- Mix all salad ingredients in bowl.
- Mix Vinaigrette ingredients in small bowl.
- Combine Vinaigrette and salad and gently toss.
