August 15th, 2009 · Comments Off
Raspberry Shrimp Salad with Raspberry Vinaigrette
Raspberry Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons raspberry vinegar
9 tablespoons vegetable oil
2 tablespoons raspberry puree
2 teaspoons granulated sugar
Salt and pepper to taste
Shrimp
2 cups cleaned, cooked shrimp
1 cup raspberries
1 cup chopped mango
1 tablespoon finely chopped red onion
4 cups salad greens
Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.
Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing. Gently fold in raspberries. Toss greens with 4 tablespoons of dressing.
Divide greens onto four plates; top with shrimp mixture. Serve extra dressing on the side.
Serves 4.
All that is human must retrograde if it does not advance. — Edward Gibbon
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August 10th, 2009 · Comments Off
Minted Pea Salad
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas, thawed
1 small onion, finely chopped
In a bowl, combine the first six ingredients; mix well. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.
Yields 4 to 6 servings.
There is a wisdom of the head, and … a wisdom of the heart. — Charles Dickens
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August 8th, 2009 · Comments Off
Potato-Bacon Salad
6 medium potatoes, boiled, peeled and cubed
1/2 pound bacon fried, drained and crumbled
1/2 cup chopped onion
3/4 cup chopped celery
Put into a large bowl, then make dressing.
Dressing
3/4 cup real mayonnaise (not Miracle Whip)
3/4 cup sour cream
2 teaspoons salt
1/4 teaspoon pepper
Mix together and pour over potato mixture. Stir gently to mix.
Ridicule is the best test of truth. — Philip Dormer Stanhope Chesterfield
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July 24th, 2009 · Comments Off
Squid Salad
Posted by JBic01 at recipegoldmine.com 8/15/02 6:27:32 pm
Source: Squid, the Versatile Shellfish
2 pounds whole squid
2 cups boiling water
2 teaspoons salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup sliced red onion
1 clove garlic, crushed
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
Clean squid. Cut mantle and tentacles into 1 inch pieces.
Place squid in boiling salted water. Cover and simmer for 5-10 minutes until tender. Drain and rinse in cold water. Drain.
Combine oil, lemon juice, onion, garlic, parsley, salt and squid. Cover and let stand for several hours in the refrigerator.
Makes approximately 2 cups salad. Serve as appetizer.
Do not do unto others as you would that they should do unto you. Their tastes may not be the same. — George Bernard Shaw
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July 9th, 2009 · Comments Off
Pineapple Chicken Salad
2 pounds chicken pieces
2 cups chicken broth
1 cup diced pineapple
2 stalks celery, sliced diagonally
1 cup mayonnaise
2 tablespoons light cream
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 cup toasted sliced almonds
Put chicken in a large saucepan. Add chicken broth. Bring to a boil and simmer over low heat for 35 to 45 minutes.
Remove chicken from pan and allow to cool. Discard the skin and bones. Chop the chicken meat into small pieces, and place in a large bowl. Add the pineapple and celery. In a small bowl, combine the mayonnaise, cream, celery salt and pepper. Add the mayonnaise mixture to the chicken and toss to combine. Chill for at least 30 minutes.
Sprinkle almonds over top just before serving.
You can put wings on a pig, but you don make it an eagle. — William Jefferson Clinton
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July 1st, 2009 · Comments Off
Antipasto Crab Salad
1 (6 or 8 ounce) package frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.
Makes 4 servings.
C makes it easy to shoot yourself in the foot. C++ makes it harder, but when you do, it blows away your whole leg. — Bjarne Stroustrup
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June 16th, 2009 · Comments Off
Crab Louis in Avocado Boats
2 hard-cooked eggs
1 egg yolk
2 teaspoons prepared imported mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 cup peanut oil or corn oil
1 tablespoon chili sauce
Salt and pepper to taste
1/4 cup finely chopped scallions, including green part
4 large green stuffed olives, chopped
1 pound crab meat chunks
4 ripe avocados
Lettuce leaves
In a mixing bowl, add mustard, Worcestershire sauce, vinegar and egg yolk. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thick and smooth, add the chili sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put the crab meat in a mixing bowl and add half the sauce. Mix gently so as not to break up the crab lumps.
Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves. Spoon the remaining sauce over this.
Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices.
A poet is someone who is astonished by everything. — Anon.
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June 5th, 2009 · Comments Off
Fried Chicken Salad with Dilled Ranch Dressing
Posted by bettyboop50 at recipegoldmine.com April 29, 2001
1/3 cup pecan pieces
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon dried dill
1/2 teaspoon dried tarragon
1/4 tablespoon coarse grind pepper
1/8 teaspoon garlic powder
2 teaspoons oil
1 (9 ounce) package fully cooked breaded
chicken breast tenderloins
2/3 cup frozen corn kernels
6 cups green leaf lettuce, torn into pieces,
1/3 cup red onion, thinly sliced
Preheat oven to 350 degrees F.
Spread pecans on baking sheet; bake until golden and fragrant, 4-5 minutes.
Combine buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside.
In nonstick skillet heat oil over medium-high heat. Add chicken; cook, turning once, until golden-brown and heated through, 4-5 minutes. Remove chicken.
Add corn to same skillet, cook, stirring, until heated through and just starting to brown, 2 minutes.
In bowl combine lettuce and onion with reserved pecans and corn; arrange on serving plate. Top with chicken: drizzle with dressing.
Serves 4.
Outstanding leaders go out of their way to boost the self-esteem of their personnel. If people believe in themselves, its amazing what they can accomplish. — Sam Walton
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