Prize Winning Fish Salad Recipes
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
SEAFOOD SALAD SUPREME
This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too.
Provided by fuzziepuppy
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 25.3 g, Cholesterol 152.7 mg, Fat 30.2 g, Fiber 1.9 g, Protein 32.8 g, SaturatedFat 6.2 g, Sodium 619.4 mg, Sugar 2.4 g
PRIZE WINNING BEAN SALAD
This was something I made to take to a potluck at work. I started out making it as a whole bean dip/salsa, but when I finished, it seemed it would make a wonderful salad, stuffed in fresh tomatoes from the garden or served on a bed of romaine. I used the tiny bit of leftovers spooned on broiled fish, so the possibilities really seem endless. I threw things together from things in my cupboard (the cans of Rotel were leftover from someone coming over eons ago, but you could easily chop up a couple of ripe tomatoes and chilis), but sifted the brain cells to remember everything I did after I won first place in our potluck competition as a side salad and everyone wanted the recipe. You can easily spice this up more to your taste by adding jalapenos or your favourite chile, next time I make this I might try adding a couple of tomatillos.
Provided by bikerchick
Categories Easy
Time 4h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
- In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
- Combine remaining in large bowl, mix well.
- Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
- Tastes best if made the night before and refrigerated for several hours for flavours to blend.
Nutrition Facts : Calories 310.7, Fat 14.8, SaturatedFat 2.1, Sodium 623.7, Carbohydrate 35.8, Fiber 11.2, Sugar 2.3, Protein 11.6
PRIZE WINNING FISH SALAD
This week's "What's cooking" contest winner is Enliz D'Souza and this is her winning recipe from the Thursday magazine.
Provided by Charishma_Ramchanda
Categories Asian
Time 1h
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Wash the fish.
- Boil it with olive oil, salt and half cup of water.
- Cook till the water dries.
- Cool it.
- Remove all the bones and skin.
- Flake the fish.
- Add pepper powder, green chillies, spring onions, grated cheese, vinegar and lime to the flaked fish.
- Mix well.
- Pour the whole mixture in a flat dish shaping it into a fish.
- Pour the mayonnaise and spread evenly over the whole fish.
- Garnish with capsicum rings to appear like fish scales and sprinkle grated carrot.
- Decorate the fish as per your choice and serve.
Nutrition Facts : Calories 142.5, Fat 10.7, SaturatedFat 2.1, Cholesterol 6.8, Sodium 157.2, Carbohydrate 11, Fiber 1.4, Sugar 4.3, Protein 2.5
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