Wednesday, March 21, 2012

Historymakers brainstorming at Arcadia Farms

Nothing like lunch at Arcadia Farms to motivate League members. Zona Lorig, Joan Robinson, Pat Faur and Ruth McLeod enjoyed salads and desserts while discussing the next Historymakers program.

The shrimp salad recipe from Tastes & Treasures cookbook, page 174, has similar ingredients. Arcadia Farms includes avocado, grilled corn, grilled shrimp, spring mix salad, chopped beets, and goat cheese with balsamic dressing. It is a lighter version of the recipe below.
Green Salad with Shrimp Tastes & Treasures Cookbook
2 cups vegetable oil
1 cup cottage cheese
1/2 onion, chopped
1/2 cup plus 2 tablespoons white 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, cottage cheese, 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: This is too much oil for my taste so recommend cutting it in 1/2. I also pureed the cottage cheese mixture for a l-o-n-g time but it still separated when I poured it on the lettuce. Not a pretty picture. This salad tasted great but not the best looking presentation. Too bad.