Shrimp Salad

March 23, 2018

This was served over cold wild rice and a bed of lettuce.
Shrimp Salad
2 small jars of marinated artichoke hearts
Sliced grape tomatoes
1 red pepper, julienned
1 bunch of green onions,chopped
Sliced black olives
Feta cheese
1 pound shrimp,cut into small pieces
Garlic Expressions Bottled Dressing-to taste

 

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Chicken Salad by Margie

March 23, 2018

Loved this at book club, thanks, Margie!

Chicken Salad

1 pound of BuBa’s grilled chicken tenders,chopped
Chopped Celery
Sliced red and green grapes
Chopped Toasted Pecans
Mayonnaise
Do this to taste.  The chicken can be made the night before.  Serve it on a bed of  lettuce, but a bowl is fine too.

Fruit Salad by Margie

March 23, 2018

My new friend Margie is a caterer and I have enjoyed several of her delicious dishes.  Here is her simple fruit salad but not simple in taste!

Fruit Salad
1 cup of red grapes,sliced
1 cup of green grapes,sliced
1 pint strawberries,sliced
1 small container blueberries
The Dressing-
The zest of half an orange
The juice of half an orange
One half cup sugar
One half cup water
1 tsp.vanilla
Mix all ingredients in a small saucepan and boil until sugar is dissolved.  Refrigerate until ready to use.  Add the dressing to the fruit just a few hours before serving but the dressing can be made the night before.

Light dinner or impressive lunch, this simple salad is one of my favorites.  I usually roast the chicken breasts myself but if time is short, pick up already roasted breasts from your favorite market.

Source: Chicken with Tarragon-Caper Sauce with Mixed Greens recipe | Epicurious.com

I love this dressing!  Try it on salad or as a dip.  The last time I made it, I left out the anchovy paste.  I have to say that the dressing was missing a bit of flavor without it so I will go back to adding that ingredient next time.

 

Get the recipe for Bibb Salad with Basil Green Goddess Dressing via @FoodNetwork:

Source: Bibb Salad with Basil Green Goddess Dressing Recipe : Ina Garten : Food Network

Here is fresh summer salad that makes a beautiful presentation.  I hadn’t made it in years but it was just the right side dish for a barbeque at the beach!  Not to worry if you can’t find “heirloom” tomatoes.  Any ripe tomatoes of different colors and sizes will work.  Serve it on a large platter with the grilled bread on the side.  Oh, summer tomatoes!

Heirloom Tomato Salad with Blue Cheese Recipe at Epicurious.com.

Quick Quinoa Salad

April 17, 2013

I have been looking for a new quinoa recipe and found this one in the Orange County Register.  It’s quick, healthy and makes a great side dish.

1 cup quinoa, rinsed

2 cups water

1/2 teaspoon salt

1/4 cup dried cranberries, chopped

2 celery stalks, washed and finely chopped

1/3 cup red onion, finely chopped

1/3 cup pecans, finely chopped

1 tablespoon balsamic vinegar

  • Bring quinoa, water and salt to a boil in a 2 qt. or larger pot.
  • Stir in cranberries, turn heat to low, cover pot and simmer for 15 min. or until water is absorbed.
  • Chop vegetables and nuts, and set them in a large bowl.
  • When quinoa is cooked, transfer to bowl and toss to combine.
  • Add balsamic vinegar and toss again.  Salt to taste.
  • Serve warm or chilled and don’t hesitate to add extra ingredients.  Also, you can make substitutions like almonds for pecans.