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Reply
| | From:  Genie· (Original Message) | Sent: 12/18/2007 8:49 PM |
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Reply
| | | From: Genie· | Sent: 8/27/2008 7:31 PM |
Serve this delicious salad in a glass bowl with straight sides to display all the colorful layers. Layered Tuna and Pasta Salad - 1 1/3 cups dry cavatelli or medium shell macaroni
- 4 cups shredded iceberg lettuce
- 1 cup chopped, seeded cucumber
- 1 cup chopped, seeded tomato
- 1 (9 1/2-ounce) can chunk white tuna, drained and broken into chunks
- 1 cup frozen peas
- 1 (2 1/2-ounce) can sliced ripe olives, drained
- 2 hard-cooked eggs, sliced
- Herb Dressing (recipe follows)
- 1/2 cup finely shredded cheddar or Monterey Jack cheese
- 2 tablespoons sliced green onion
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
- Place shredded lettuce in the bottom of a 3-quart glass salad bowl with straight sides or other similar serving dish.
- Layer the remaining ingredients in the following order: Cooked pasta, cucumber, tomato, tuna, peas, olives, and egg slices.
- Carefully spread the Herb Dressing evenly over top of salad, sealing to the edge of the bowl. Sprinkle with the cheese and green onion.
- Cover tightly with plastic wrap. Chill salad for 4 hours or overnight.
- To serve, toss layers lightly to mix.
Makes 6 servings. Herb Dressing - 1/2 cup mayonnaise or salad dressing
- 1/3 cup plain yogurt
- 1/4 cup chopped flat-leaf parsley (Italian parsley)
- 1 tablespoon snipped fresh chives
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- Freshly ground pepper to taste
- Combine all ingredients in a small bowl, mixing well.
Makes 1 cup. | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 7:17 PM |
Shrimp and Pasta Salad
12 ounces uncooked small pasta shells
2 pounds peeled cooked shrimp
6 green onions, thinly sliced
1/2 cup chopped fresh basil
1 tablespoon grated lemon rind
1 1/2 teaspoons dried crushed red pepper
Fresh Citrus Salad Dressing (recipe below)
1. Prepare pasta according to package directions. Toss pasta with remaining ingredients. Serve immediately, or cover and chill up to 2 days. Fresh Citrus Salad Dressing: Whisk together 1/2 cup light olive oil, 3 Tbsp. Greek seasoning, 3 Tbsp. fresh lemon juice, and 3 Tbsp. mayonnaise. Fresh Citrus Salad Dressing:
Whisk together 1/2 cup light olive oil, 3 Tbsp. Greek seasoning, 3 Tbsp. fresh lemon juice, and 3 Tbsp. mayonnaise. | |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:21 PM |
| Caesar Potato and Tuna Toss
Dressing:
3 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons light mayonnaise
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper
Salad:
2 pounds small new potatoes
1 red bell pepper, chopped
3 celery stalks, sliced
2 green onions, sliced
6 1/2 ounce can chunk light tuna, drained
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
In small bowl, whisk together lemon juice, garlic, anchovy paste, Worcestershire sauce, Dijon and mayonnaise. Whisk in oil, half Parmesan cheese and salt and pepper to taste. Set aside. Dice unpeeled potatoes. In saucepan, boil potatoes in salted water for 12 to 15 minutes or until just tender, but not mushy. Drain; return to pot to dry over low heat for 30 seconds. In large bowl, toss warm potatoes with dressing. Let cool. Stir in red pepper, celery, green onions and tuna. Taste and adjust seasoning. Sprinkle bacon, parsley and remaining Parmesan cheese on top. 6 to 8 servings.
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Reply
| | | From: Genie· | Sent: 9/5/2008 3:10 AM |
Chilled Lobster Salad with Basil Vinaigrette Serves 4
4 each 1¼ - 1½ lb. live lobsters
1 pound sugar snap peas
1 cup celery, sliced diagonally
2 medium red bell pepper, sliced
¼ cup fresh basil leaves, minced
2Tablespoon lemon rind, grated
3/8 cup fresh lemon juice
2/3 cup extra virgin olive oil
1 pinch fresh ground black pepper
16 butter lettuce leaves
2 medium tomatoes, cut into wedges
8 slices lemon, edges fluted
Cook lobsters, then remove from pot and allow to cool until they can
be handled. Remove the meat from the claws and tail, cut into 3/4
inch chunks and place in a large bowl. Remove meat from the legs and
the body and add to claw and tail meat. Chill for an hour or more.
In a small saucepan of boiling salted water, cook the sugar snap
peas for 1 - 2 minutes. Drain and refresh them under cold water.
Thoroughly dry on paper towels and add to the lobster. Add celery,
red bell pepper, minced basil leaves and lemon rind to lobster and
peas.
In a small bowl whisk the lemon juice with a pinch of salt. Slowly
whisk in the olive oil and continue whisking until the dressing is
emulsified. Toss the lobster and vegetables gently with the dressing
to coat it well. Add salt and pepper to taste. Divide the salad
between 2 salad plates and garnish with butter lettuce, tomato
wedges and lemon slices.
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Reply
| | | From: Genie· | Sent: 9/5/2008 3:23 AM |
Shrimp Salad Recipe ***** The addition of shrimp makes any dish more elegant and tasty. This shrimp salad recipe calls for 4 lbs of shrimp, 24 hard boiled eggs and 2lbs of cooked macaroni, definitely enough to feed and please a crowd. The recipe can be halved for smaller gatherings. The dressing, which requires the distinct tastes of Worcestershire sauce and hot sauce, is such a fantastic compliment to the egg and shrimp mixture. As stated in the recipe, you may want to make more dressing since the shrimp salad tends to soak it up.
Ingredients:
2 pounds Macaroni -- cooked
4 pounds Shrimp -- boiled and peeled
24 each Eggs, hard boiled -- chopped
2 cups Onion -- finely chopped
1 cup Celery -- finely chopped
2 cups Black olives -- finely chopped
2 cups Dill pickles -- chopped
One recipe Shrimp Salad Dressing (below)
Shrimp Salad Dressing Ingredients:
1 quart Mayonnaise
1/2 cup Olive oil
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoons Ketchup
Directions:
1. Cook macaroni, drain, and cool. 2. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. 3. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. 4. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up.
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Reply
| | | From: Genie· | Sent: 9/6/2008 10:26 PM |
Shrimp Salad 1 8 Oz. Pkg. Elbow Macaroni, cooked and drained 2 Cup Cooked Shrimp 1 Tbsp. Seasoned Salt 4 Green Onions, chopped 1 Cup Mayonnaise 2 Tbsp. Parsley Flakes ½ tsp. Dill Weed 2 Hard-Boiled Eggs, sliced Lettuce Combine all ingredients, except lettuce, mixing well. Chill 1 hour. Serve on crisp lettuce. | |
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Reply
| | | From: Genie· | Sent: 9/6/2008 10:26 PM |
Italian Pasta Salmon Salad 2 Cups Medium Shell Macaroni 4 Radishes, sliced ½ Bell Pepper, coarsely chopped 2 Green Onions, thinly sliced ¼ Cup Shredded Carrots 3 Tbsp. White Wine Vinegar 1/3 Cup Olive Oil 1 Clove Garlic, minced ½ tsp. Basil ¼ tsp. Dry Mustard 1 Cup Cherry Tomatoes, halved 2 6.5 Oz. Cans Pink Salmon, drained and bones removed Prepare macaroni according to pkg. directions. Drain and cool. Place in a large bowl; add radishes, bell pepper, onions and carrots. In small bowl, combine vinegar, oil, garlic, basil and mustard. Pour over pasta and vegetables. Toss well; refrigerate for 1 to 2 hours or overnight. Just before serving, add tomatoes and salmon. Toss gently. Makes 6 1 cup servings. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 1:35 AM |
Southern Shrimp Salad
2 TB shrimp boil, tied into a cheesecloth
2 lb. shrimp, cleaned, peeled, and deveined
1 cup uncooked white rice
1/2 cup onion, chopped
1/2 cup green olives, chopped
Freshly ground black pepper
1 cup mayonnaise
Paprika, for garnish
Lemon wedges, for garnish
Tomato wedges, for garnish
Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil
for 4 minutes.
Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks
and place on
paper towels to cool.
In the reserved shrimp boil water, add the rice, and cook until tender for 15
to 20 minutes.
Drain rice in colander and allow to cool.
Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the
cooled dry shrimp
to the mixture and blend well. Sprinkle with paprika and garnish with lemon
and tomato wedges.
Yield: 6 servings.
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:17 AM |
| Shrimp Curry Salad | | 2 lb shrimp, cooked, peeled and deveined 1 c mayo 2 tsp curry powder 2 tsp soy sauce 3T minced green onion 1/2 c minced celery. salt and pepper to taste
Mix the mayo, curry powder, and soy sauce in a bowl and chill. Then combine all ingredients and garnish with cherry tomatoes and whole black olives | | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:00 PM |
| Tuna Vegetable Pasta Salad
Servings: 6-8
1/2 lb uncooked rotini
1 12-1/2 oz can tuna, drained and flaked
2 cups thinly sliced cucumbers
1 tomato, chopped
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 cup Italian dressing
1/4 cup mayonnaise
1 Tbsp prepared mustard
1 tsp dill weed
1 tsp salt
1/8 tsp ground black pepper
Prepare rotini according to package directions; drain.
In a large bowl combine rotini, tuna, cucumbers,
tomato, celery, green pepper, and onions. In a small
bowl blend Italian dressing, mayonnaise, mustard, and
seasonings. Add to salad mixture; toss to coat. Cover
and chill.
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:23 AM |
Shrimp and Star Fruit Salad
1 1/2 pounds large, unpeeled shrimp
1/2 cup fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cooked penne
1 cup chopped fresh cilantro
1 cup sliced green onions
3 star fruit, each cut crosswise into 1/4 inch thick slices
Boston lettuce leaves
Bring 6 cups of water to a boil in a large saucepan. Add shrimp and cook 3 minutes or until done. Drain and rinse under cold running water. Peel shrimp and chill. Combine lemon juice, Dijon mustard, oil, water, salt and pepper and stir well. Add chilled shrimp, pasta, cilantro, green onions and star fruit slices to lemon juice mixture and toss gently to coat. Serve on lettuce lined plates. 6 servings.
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:25 AM |
Star Fruit Lobster Salad
Dressing:
1/2 pound mixed salad greens, chilled
1 cup orange juice
4 medium star fruit, sliced
2 tablespoons honey
1 cup oranges, peeled and sliced
1/4 cup canola oil
1 pound cooked lobster tails
1 teaspoon salt
1 cup black beans
Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve. 5 servings.
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Reply
| | | From: Genie· | Sent: 10/30/2008 3:01 AM |
| Southern Shrimp Salad
2 TB Old Bay or Zatarains shrimp boil, tied into a cheesecloth
2 lb. shrimp, cleaned, peeled, and deveined
1 cup uncooked white rice
1/2 cup onion, chopped
1/2 cup green olives, thinly sliced
Ground black pepper
1 cup Best Foods Real Mayonnaise
Garnishes:
Paprika
Lemon wedges
Tomato wedges
Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil
for 4 minutes.
Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks
and place on
paper towels to cool.
In the reserved shrimp boil water, add the rice, and cook until tender for 15
to 20 minutes. Drain
rice in colander and allow to cool.
Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the
cooled dry shrimp to
the mixture and blend well.
Sprinkle with paprika and garnish with lemon and tomato wedges.
Yield: 6 servings.
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