SUNNY SUNDAY - Two Vegetable salads

The 75 degree ocean is low in the morning but the tide will be coming up most of the day. The humidity is high so the mid 70's air will feel warmer in these very light breezes from the north west.

A NEED TO KNOW
MEAT CUTS AND FAT PERCENTS

Chuck steak = 65%
Short ribs = 55%
Skirt Steak = 55%
Corned beef = 54%
Standing Rib roast = 53%
Blade Roast = 51%
Pot Roast = 51%
London Broil = 49%
Rib-Eye steak = 48%
Porterhouse = 45%
T-Bone steak = 44 %
Tenderloin = 44%
Flank = 43 %
Brisket = 41%
Arm Roast = 37%
Sirloin = 36%
Round Steak = 33%
Rump roast = 26%
Top round = 20%


TWO VEGETABLE SALADS

Peas, shelled and lightly cooked - 4 oz
Carrots, lightly cook and diced - 1 cup
Potatoes lightly cooked and diced - 1 cup
Great northern beans - 5 oz.
Pimento - 2 oz. chopped
Ham - 6 oz. cubed
　
　
Zucchini raw, thin sliced - 2
Asparagus tips - handful
Tomato, sliced thin
Sweet Onion, sliced thin
Baby bella Mushroom caps, thin sliced - 3 oz.
Watercress - big handful - stemmed and rough chopped
　
　
Both salads use a vinaigrette dressing. Toss the ingredients together with a decent amount of vinaigrette with Kosher salt & Black pepper, fresh ground to taste.
Serve with fresh crusty bread and a crisp wine.