Are you prepped and ready for Labor Day Weekend? We have our coolers packed, our swimsuits on and the destination to the nearest lake programmed in the GPS. Let’s get this 3-day weekend started!
While summer doesn’t start until the 23rd of June, it is unofficially the start of warmer days and the smell of grill smoke wafting in the breeze. To go along with all that grilled meat you will be serving, you need a few sides to balance the scales. To be frank, we aren’t a huge fan of gloppy mayo heavy laden salads that look like a science experiment gone wrong. We much prefer the eloquent sophistication of vinaigrettes. We paired a Pearl infused creamy lemon mustard version with Tortellini Pasta Salad.
This cannabis infused recipe is unmatched. We tossed together artichoke hearts, microgreens, Kalamata olives, goat cheese and spinach stuffed tortellini for an easy light meal or side. Enjoy!
For the dressing:
1 small shallot, chopped
3/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1 pearl mini
Salt and pepper to taste
1 package of spinach tortellini, cooked
1/3 cup artichoke hearts
1/4 cup kalamata olives
1/2 cup microgreens
3 tablespoons goat cheese, crumbled
Blend all the salad ingredients together in a blender. Set aside.
Toss the tortellini, artichoke hearts, kalamata olives and microgreens together. Drizzle with dressing and crumble goat cheese over top. Let sit in the fridge for at least an hour before serving.