Salad Recipes Wanted

[LunasMomma]

Here's my contribution. I just made it up and it's SO delicious! It's best served at room temperature, though it's good cold and hot too. Whatever your preference. I like it room temp, so I dish up some and let it sit for 10 minutes or so.

Ingredients:
1 lb. large shrimp
2 Tbsp. minced garlic
2 stalks celery, cut into thirds
3 large carrots, cut into thirds
1/2 large or 1 whole small onion
1.5 quarts water (6 cups)
1.5 tsp. salt
2 bay leaves
8 ounces Orzo pasta(looks like big rice)
1 lb. fresh asparagus
1 cup shredded carrots (I buy the matchstick type and break them up a little)
4 Tbsp Extra-Virgin olive oil, divided
one bunch of scallions, whites and some of the greens, sliced thin
2 Tbsp. White Basalmic Vinegar (sub apple cider vinegar if you don't have this kind)
2 Tbsp. lemon juice
2 Tbsp honey
2 Tbsp Dijon mustard
1/2 cup minced fresh basil
Salt and pepper to taste.

Prep:
Wash the asparagus and trim off woody ends, reserving ends. Cut into 1" pieces, keeping tips seperate to throw in for last 2 minutes of cooking, so that they don't get mushy, as they cook faster than the stalks.



Peel shrimp, reserving shells, and put shrimp back into fridge until needed. Heat a medium sized skillet over medium heat with 2 Tbsp of the olive oil, and the minced garlic. Toss in shrimp and stir every 2 minutes or so, until shrimp are no longer translucent. Be careful not to let the garlic brown or burn, it will make everything bitter. Remove to plate and set aside to cool.

Add shrimp shells to the 1 qt. water,in dutch oven or similar sized pot, along with the salt,asparagus ends,bay leaves,celery, carrot, and onion. This stock will make the pasta so flavorful! Bring to a boil, then lower heat and simmer for 30 minutes. Use a slotted spoon to remove everything from the water, then strain with wire mesh strainer into another pot or large bowl (there will be about 4 cups of liquid left. Return to cooking pot.

Return stock to a boil and add the orzo. Cook, stirring here and there (to prevent sticking), for 5 minutes. At this time, cut the shrimp into thirds or fourths, depending on how big you want them. Add asparagus stalks and cook for another 2 minutes, then add asparagus tips and cook for an additional 2 minutes, so about 9 minutes total for the pasta and asparagus. Pour into strainer (wire mesh or small holes) and rinse with cold water quickly, to stop the cooking process, until room temperature. I stir it with a spoon to spread the cold water around Let stand to drain.

In a medium sized bowl, whisk together the remaining 2 Tbsp. olive oil, honey, dijon mustard,lemon juice, vinegar, basil, and salt and pepper. Dump pasta, scallions, carrots, and shrimp into a large bow, pour the dressing over it, and mix gently, but well. I don't use much salt or pepper, as that can be added when you're eating it, if needed. Chill for about 2 hours if you'd like to eat it cold, or you can heat portions in the microwave for about 30 seconds to take the chill off,otherwise dig in Keeps for about 4 days.

It seems a little complicated, but it really isn't at all. It's my favorite summer dish

[andibaby]

This is a great thread! Yummy!!!

[manolos mom]

One can of Garbanzo Beans and Black Beans drained, one can of corn drained,one half red onion chopped, one fresh diced tomato, one red and green bell pepper chopped,one fourth cup of fresh chopped cilantro, a pinch of cumin,salt and pepper,one third cup of oil and vinegar mixed or Italian dressing, Toss together for a colorful spicy mexican style salad...TEXAS CAVIAR...

[Mom to Hot Rod]

Originally Posted by LunasMomma

Here's my contribution. I just made it up and it's SO delicious! It's best served at room temperature, though it's good cold and hot too. Whatever your preference. I like it room temp, so I dish up some and let it sit for 10 minutes or so.

Ingredients:
1 lb. large shrimp
2 Tbsp. minced garlic
2 stalks celery, cut into thirds
3 large carrots, cut into thirds
1/2 large or 1 whole small onion
1.5 quarts water (6 cups)
1.5 tsp. salt
2 bay leaves
8 ounces Orzo pasta(looks like big rice)
1 lb. fresh asparagus
1 cup shredded carrots (I buy the matchstick type and break them up a little)
4 Tbsp Extra-Virgin olive oil, divided
one bunch of scallions, whites and some of the greens, sliced thin
2 Tbsp. White Basalmic Vinegar (sub apple cider vinegar if you don't have this kind)
2 Tbsp. lemon juice
2 Tbsp honey
2 Tbsp Dijon mustard
1/2 cup minced fresh basil
Salt and pepper to taste.

Prep:
Wash the asparagus and trim off woody ends, reserving ends. Cut into 1" pieces, keeping tips seperate to throw in for last 2 minutes of cooking, so that they don't get mushy, as they cook faster than the stalks.



Peel shrimp, reserving shells, and put shrimp back into fridge until needed. Heat a medium sized skillet over medium heat with 2 Tbsp of the olive oil, and the minced garlic. Toss in shrimp and stir every 2 minutes or so, until shrimp are no longer translucent. Be careful not to let the garlic brown or burn, it will make everything bitter. Remove to plate and set aside to cool.

Add shrimp shells to the 1 qt. water,in dutch oven or similar sized pot, along with the salt,asparagus ends,bay leaves,celery, carrot, and onion. This stock will make the pasta so flavorful! Bring to a boil, then lower heat and simmer for 30 minutes. Use a slotted spoon to remove everything from the water, then strain with wire mesh strainer into another pot or large bowl (there will be about 4 cups of liquid left. Return to cooking pot.

Return stock to a boil and add the orzo. Cook, stirring here and there (to prevent sticking), for 5 minutes. At this time, cut the shrimp into thirds or fourths, depending on how big you want them. Add asparagus stalks and cook for another 2 minutes, then add asparagus tips and cook for an additional 2 minutes, so about 9 minutes total for the pasta and asparagus. Pour into strainer (wire mesh or small holes) and rinse with cold water quickly, to stop the cooking process, until room temperature. I stir it with a spoon to spread the cold water around Let stand to drain.

In a medium sized bowl, whisk together the remaining 2 Tbsp. olive oil, honey, dijon mustard,lemon juice, vinegar, basil, and salt and pepper. Dump pasta, scallions, carrots, and shrimp into a large bow, pour the dressing over it, and mix gently, but well. I don't use much salt or pepper, as that can be added when you're eating it, if needed. Chill for about 2 hours if you'd like to eat it cold, or you can heat portions in the microwave for about 30 seconds to take the chill off,otherwise dig in Keeps for about 4 days.

It seems a little complicated, but it really isn't at all. It's my favorite summer dish

That sounds yummy. I like orzo but never really know what to put with it.

Here's my contribution: tuna fish pasta salad

I use rotini pasta or any type of curly pasta.
Tuna fish
half mayo/plain yogurt-cuts the fat and calories, I use a little mayo just to give body and a little bit of taste.
diced onion
diced green pepper
halved grape tomatos
celery-minced, optional
parmesean cheese
salt/pepper/celery salt - to taste

Cook pasta and drain.
In bowl, mix drained tuna, mayo/yogurt, veggies, parm cheese and seasonings. Add drained pasta and mix well.

This is a standby for me as it can be made ahead and served cold and it is very quick for those hectic busy nights.

[LunasMomma]

Originally Posted by Mom to Hot Rod

That sounds yummy. I like orzo but never really know what to put with it.

Here's my contribution: tuna fish pasta salad

I use rotini pasta or any type of curly pasta.
Tuna fish
half mayo/plain yogurt-cuts the fat and calories, I use a little mayo just to give body and a little bit of taste.
diced onion
diced green pepper
halved grape tomatos
celery-minced, optional
parmesean cheese
salt/pepper/celery salt - to taste

Cook pasta and drain.
In bowl, mix drained tuna, mayo/yogurt, veggies, parm cheese and seasonings. Add drained pasta and mix well.

This is a standby for me as it can be made ahead and served cold and it is very quick for those hectic busy nights.

OOOO yours sounds great! I love tuna with pasta, usually just put peas and onions, but yours sounds better Thanks!

[Duncansmom]

Heres my fav for summer......

Chicken Salad

3C cubed cooked chicken ( I use white meat)
2C cooked shell pasta (not the mini shells)
2T chopped onion
1t salt
1 1/2 C chopped celery
1 1/2 C green grapes (I leave them whole)
1 11oz can mandarine oranges drained
1 can pineapple chunks drained
1C miracle whip
1 C cool whip

Combine all ingredients EXCEPT cool whip. Cover & refridge for at least 3 hours (better overnight), fold in cool whip just before serving.

*tip you can use more or less of whatever you like....if you want more mayo add it, if you want more grapes etc...

I serve it with blueberry muffins and corn on the cob!! Great summer dish and a great way to get the kids to eat fruit & veg!!

[veguroev]

Bean Salad
1 can of garbanzo beans
1 can of red kidney beans
1 can of green beans
1 can of corn
green onions chopped
rice vinegar(tsp)
olive oil(tsp)
balsamic vinegar(tsp)
salt and pepper to taste.
Drain all the can products and mix it in a bowl with the vinegars and oil. Let chill for about 3 hours.


Chiken Salad( before I became vegetarian this was one of my favs)
Cooked shredded chicken ( you can use rottiserie chiken or boil your own and shred it)
Cubed potatoes and carrots( it taste better if you boil the cut the potatoes and carrots and boil them until cooked) of course you can use canned too.
green peas.
Mayo
Mix it all together in a bowl. Add salt and Bon Appettit!

[rknrbn50]

I have been making this one for years.
Layer in bowl 1 head of lettuce your choice I like romaine but iceberg works well also.
1 package thawed frozen green baby peas
1 sliced sweet onion I use vidalias

Sliced green olives about 1/2 a jar
Dot with mayonnaise.
Continue to layer until you have about 3 layers cover with plastic wrap or lid and let marinate several hours or up to 24.Toss and serve. Delicious!

[lil fu fu girl]

What a great idea, love all the recipes.
Definitely going to have to copy all these down.

[manolos mom]

Originally Posted by rknrbn50

I have been making this one for years.
Layer in bowl 1 head of lettuce your choice I like romaine but iceberg works well also.
1 package thawed frozen green baby peas
1 sliced sweet onion I use vidalias

Sliced green olives about 1/2 a jar
Dot with mayonnaise.
Continue to layer until you have about 3 layers cover with plastic wrap or lid and let marinate several hours or up to 24.Toss and serve. Delicious!

YUM....That sounds easy and I love peas. This thread is such a good idea. We should have a Recipe thread once a month. Im looking for someone who has a really good Crab Salad.