I am posting this recipe, but I have to admit that I only used it as a guideline to get started. I was overwhelmed with Easter Ham and Deviled Eggs and desperate to find something different to do with the leftovers. I chopped up the ham as indicated, in addition to the celery, and diced dill pickle, and some minced onion. I chopped up the whites of the eggs and used the filling as a base for the dressing. I added both Dijon and mayonnaise until I reached the right balance and then added a little Sriracha to add some heat. We also decided to try a Muffaletta twist by slicing up some olives that were hanging around the fridge and folding them into the salad after it was mixed. SPECTACULAR!! Served here with sliced avocado. Read the rest of this entry
SHRIMP WITH BLOOD ORANGE AND FENNEL SALAD (Yield: 4-6 Servings)
1½ pounds large shrimp, with shells
3 blood oranges (enough to make 3 cups orange sections)
1 teaspoon finely chopped fresh rosemary
1 scant tablespoon sliced garlic
1 tablespoon hot pepper sauce, such as Tabasco
4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 fennel bulb, thinly sliced lengthwise (1½ cups)
1¼ cups thinly sliced celery
1½ cups leaves from celery hearts
2 tablespoons whole fresh Italian parsley leaves
2 tablespoons raspberry vinegar or other fruit vinegar
- Cut the shrimp in half lengthwise, keeping the shell and tail intact.
- Using a sharp knife, cut off both the top and bottom of the blood oranges. Remove the skin and the pith (the white part) from the outside of each orange. Carefully cut in between the segments to remove the flesh of the orange without any membranes. Work over a bowl to collect the juices. Place all of the segments in a strainer set over the bowl to collect the juices.
- In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste. Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
- Put the fennel, celery, celery leaves, and parsley in another large bowl. Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours. This will keep the fennel and celery crisp and prevent them from turning brown.
- To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar. Whisking constantly, slowly add 3 tablespoons of the remaining olive oil. Season with salt and pepper and set aside.
- Preheat the broiler or grill to its highest setting.
- When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry. Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes. If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat. Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
- Toss the fennel mixture with the orange segments and the blood orange vinaigrette. Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.
~ Cookstr.com ~
GUACAMOLE SALAD (Yield: 4-6 Servings)
1/4 c. extra-virgin olive oil
Juice of 1 lime
1/4 tsp. cumin
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/2 c. black beans, drained and rinsed
1/2 c. corn
1/2 medium red onion, finely chopped
1 jalapeno, minced
2 ripe avocados, cubed
2 tbsp. cilantro, chopped
- In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Set aside.
- In a large bowl, combine remaining ingredients. Toss with dressing until well combined.
~ Delish.com ~
Classic Italian Pasta Salad (Yield: 14-16 Servings)
1 (16 ounce) package fusilli or rotini pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound sliced pepperoni, cut in half
1 large green bell pepper, diced
1 (10 ounce) can black olives, drained
¼ teaspoon white sugar
1 (8 ounce) bottle good quality Italian salad dressing
- Bring a large pot of salted water to a boil.
- Add pasta, and cook for 8 to 10 minutes or until al dente.
- Drain, and rinse with cold water. Pat the noodles dry with a clean dish or paper towels to get some of the water off.
- In a large bowl, combine pasta with tomatoes, cheese, pepperoni, green pepper, olives and sugar.
- Pour in salad dressing, and toss to coat.
- Let sit in the refrigerator for at least a couple of hours for flavors to come together before serving. If letting sit overnight, you may need some more Italian dressing added before serving because the pasta will soak it up. Enjoy!
~ WishesNDishes.com ~
We received some beautiful fruit from Edible Arrangements — but what do you do with all that fruit?! We adapted the following recipe for Rainbow Fruit Salad by adding strawberries, mango, banana, kiwi and blueberries to the surplus of melon, grapes, and pineapple. It turned out to be a fantastic idea! The honey-lime dressing lightly coats the fruit and provides the perfect accent to the salad. So healthy and perfect for breakfast, lunch, dessert or as a side salad.
RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING (Serves: 4)
- 1 lb. strawberries, quartered
- 2 mangoes, peeled and cut into pieces
- 4 kiwi, peeled and cut into pieces
- 2 bananas, sliced
- 12 oz. blueberries
- 2 T. honey
- 1 T. lime juice
- Prepare grill for direct cooking over medium-high heat. Thread corn, kielbasa and sweet peppers on 4 long metal skewers.
- In a small bowl, whisk together Italian dressing and mustard; brush some of the mixture on the kabobs before grilling.
- Grill, covered, directly over medium- to medium-high heat for 8 to 12 minutes, turning and brushing occasionally with remaining dressing mixture, until vegetables are tender and charred.
~ CleanHealthyRecipes ~