Monday, August 2, 2010
This refreshing salad is filled with the freshest catch from the grocery store . . from shrimp to crab to scallops so it varies each time I make it.
The recipe below is a variation from page 174 in Tastes & Treasures cookbook.
Green Salad with Shrimp
1 cup vegetable oil
1/2 onion, chopped
1/2 cup white vinegar
2 tablespoons balsamic vinegar
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon peppercorns
1/4 teaspoon ground cayenne pepper
2 or 3 avocados, sliced
2 pounds small shrimp, cooked and peeled
1 bunch spinach, trimmed
1 head romaine, trimmed and leaves separated
1 head iceberg lettuce, trimmed and leaves separated
1 pound bacon, crisp-cooked and crumbled
Combine the oil, onion, vinegar, lemon juice, garlic, peppercorns and cayenne pepper in a blender or food processor and process until mixed. Combine the cottage cheese mixture, avocados and shrimp in a bowl and mix gently. Chill, covered, for 8 to 10 hours. Rinse the spinach, romaine and iceberg lettuce and wrap in damp clean kitchen towels. Chill for 8 to 10 hours.
Tear the greens into bite-size pieces. Combine the greens and the shrimp mixture in a salad bowl and mix gently. Sprinkle with the bacon and serve immediately. Serves 8 to 10
Note: You may not need all that dressing.