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 ~
This is the perfect recipe to serve your family and friends for game or movie night. It is full of veggies and tossed with a delicious spicy-sweet dressing. To add color I picked up a package of Stoplight peppers (green, yellow & red) and some fresh avocados. Begin by prepping all of the chopped fresh vegetables and then, drain and rinse the black beans and black-eyed peas. Combine all of the ingredients, toss with the dressing and then into the refrigerator it goes until you are ready to serve. Bring it out with some sliced avocado and corn chips . . . and a stack of napkins. It is definitely drool worthy.
COWBOY CAVIAR (Serves 8)
- 3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)
- 1 – 15-ounce can corn kernels, rinsed and drained
- 1 cup seeded and diced bell pepper, any color (about 1 medium pepper)
- ¾ cup red onion or shallot, small diced
- 1 – 15-ounce can black beans, rinsed and drained
- 1 – 15-ounce can black-eyed peas, rinsed and drained
- 1 jalapeño, seeded and minced (optional)
- ¾ cup chopped cilantro (about ½ bunch fresh cilantro)
- 1 to 2 avocados, sliced (optional)
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 clove garlic, pressed or minced
- 1 to 2 teaspoons salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- In a large bowl, add the diced tomatoes, corn kernels, diced bell pepper, diced red onion, black beans, black-eyed peas, and minced jalapeño. Stir to combine.
- In a small bowl, add the olive oil, red wine vinegar, lime juice, honey, cumin, minced garlic, salt and black pepper. Whisk the dressing ingredients together until well-combined.
- Pour the dressing into the large bowl over the veggies. Add the cilantro, and stir to combine. Taste and adjust the seasoning, if needed.
- Cover and chill for at least 1 hour, or overnight to blend flavors. Serve chilled or at room temperature, with sliced avocado or corn chips, as desired.
~ TipHero.com ~
This beautiful salad is actually very, very easy to prepare. The ingredients for the vinaigrette are simply tossed into a mini food processor and pulsed until blended. Once you have prepped the vegetables you are ready to assemble and serve. The centerpiece of the dish is the burrata. Burrata is an Italian cheese that is made with Mozarella and cream. It is a slightly difficult to work with because once the cheese is sliced the soft interior kind of oozes out. For that reason, it should be the last ingredient added when you plate the salad. The burrata has a delicious, buttery taste that pairs especially well with the arugula, tomatoes and olives. Delizioso!!
TOMATO AND OLIVE SALAD WITH BURRATA AND WHITE BALSAMIC VINAIGRETTE (Serves 4)
Ingredients for vinaigrette:
Ingredients for salad:
- In a food processor, pulse the shallot, garlic and basil until finely chopped. Add remaining ingredients and pulse just until blended. Taste and adjust seasoning with salt and pepper.
- Arrange tomatoes and arugula in a single layer on a medium serving platter or plates. Scatter olives and pine nuts over. Cut burrata in half carefully and arrange halves in the center of the salad. Drizzle with vinaigrette and lightly dust tomatoes with salt and pepper; serve with sliced bread on the side.
~ Sur la Table ~