Karens Spa Salad Recipes

Steps:

• In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Steps:

• Wisk olive oil, vinegar, lemon juice & dijon mustard together (in that order). This should emulsify the dressing.
• Cook whole wheat pasta according to directions, rinse quickly with hot water, let drain.
• Mix remaining ingredients into large bowl, add pasta, then dressing.
• Refridgerate for at least 1 hour before serving.

Steps:

• Make the rice if you don't have any already cooked.
• Wash spinach and spin or pat dry.
• Tear into bite-sized pieces.
• Put first 10 ingredients into salad bowl and blend gently.
• Mix ingredients for dressing in a separate bowl or in the blender.
• Add dressing and serve immediately.
• **thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

Steps:

• Just take salad from the bag or cut up lettuce and place in a bowl.
• Take deli turkey, pepperoni, and ham, slice them into pieces either long strips or cubes, and add to salad. Then place the shredded cheese or grated mozzarella cheese. Chop tomatoes into the salad.
• Then mix all the ingredients together. Put vinegar and oil in it and it is ready to eat.

Steps:

• Salad:.
• Cook rotini until not quite done - barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish "cooking" the pasta perfectly.)
• Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
• Gently mix the dressing into the salad.
• Marinate at least 6 hours before serving.
• Dressing:
• Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
• Taste before adding entire mixture to salad to adjust seasonings.
• NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.