Marie Berkenkamp's Fundraiser
We can change lives in Guatemala through school health programs and health career scholarships
Join Aletta and me as we change lives in Guatemala, please give today.
We are no longer accepting donations on this campaign, but there are other ways for you to support us today!
Lynn Cornelius
"These two make a great cooking team and one that I am proud to support"
$300
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Donnica Wingett
"You two are a stellar team! Thanks for working together to promote good health and education in Guatemala! "
$50
Kim Riojas
"Good luck Marie and Aletta!! Your recipe looks delicious. "
$250
Jenny & Wright Hartsell
"Dynamic Duo! Love Nana's Salad!"
$200
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Lindy Stork
"Finally one it doesn't matter if I eat the whole thing myself! (I'm the only one here these days lol) You guys are a great team!"
$50
A supporter of Marie Berkenkamp
I donated in support of this campaign.
$500
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Virginia & Clay Block Brack
"Yay Aletta and Marie! Love this video and can't wait to make the salad. Hugs to you both."
$250
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Ed & Ginny Porrata
I donated in support of this campaign.
$150
Mary Jackson
"Aletta is SO cute. Grandma is pretty cute too and the recipe sounds delicious!"
$50
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Jeanne Buchanan
I donated in support of this campaign.
$100
Aletta and I are teaming up to help the children in Guatemala. It is fun to partner with someone as open and kind as Aletta. She is learning that sharing your heart feels good . Please support us, knowing that together we will be changing lives.
Thank You,
Marie and Aletta
Nicoise Salad
3/4 # Small Potatoes
1/2 # Trimmed French Green Beans
1/2 pint Cherry Tomatoes cut in half
1/2 English Cucumber cut into chunks
1/2 Small Red Onion diced
1 Tbsp Capers
1/4 cup Nicoise or Kalamata Olives
1/2 Red Bell Pepper large diced
1 Head Boston Lettuce
1 # Filet of Salmon or Tuna Seared
Dressing:
1/4 cup White Wine Vinegar
2 Tbsp Dijon Mustard
2 cloves Garlic minced
Salt and Pepper
3/4 Cup Extra Virgin Olive Oil
Boil potatoes until fork tender. Bring salted water to boil, add green beans, cook 2 minutes and then drain. Immediately place beans in ice water bath.
Lay lettuce out to cover the platter. Arrange each vegetable in circle around the platter; leaving the center open.
Make the dressing: Whisk the vinegar, garlic, mustard, 1/2
teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a
slow, steady stream until emulsified.
Salt and Pepper the filet of Tuna. Sear Tuna in hot skillet (the longer cooked the tougher it will be, so recommend rare to medium rare). Place in the center of the vegetables.
Serve with dressing on the side.