Green Salad with Shrimp

Fabulous salads are served at Historical League meetings. This Green Salad with Shrimp is found on page 174 in Tastes & Treasures Cookbook. It was almost gone by the time I took this photo.

Ingredients:
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

Directions:
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: Too much oil for me. Much better with less oil and less dressing.

Shrimp and Corn Fandango Salad

Shrimp & Corn Fandango Salad

Love the spicy dressing, it adds a nice kick.

Tastes & Treasures cookbook has a Green Salad with Shrimp recipe on page 174 but it is a little heavy. My favorite is to combine ingredients from both of these and make it your own special dish.


Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce
1/2 cup frozen yellow corn (or grill some of that wonderful fresh corn on the cob)
3 oz. cooked and chilled ready-to-eat shrimp (since you have the grill on, roast some shrimp for an even better flavor)

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad.

MAKES 1 SERVING

PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein

Yummy additional ingredient: Toss 1/4 cup chopped avocado onto this dish. (Adds 320 calories, 7.5g fat, and 10.5g fiber). Recipe from www.hungry-girl.com.

Seafood Salad

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.