GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
SHRIMP AND MIXED GREEN DINNER SALAD
With summer upon us what a wonderful way to enjoy a satisfying meal without heating up the kitchen. Fresh mixed baby greens complimented with luscious ripe strawberries and salad shrimp that is topped off with sugared walnuts and a dressing of your choosing. I served this with a Balsamic Vinaigrette. Serve this with a crusty baguette for a complete summer meal.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toss the walnut halves with water and vinegar; place in a heavy skillet over medium heat and toast until water and vinegar have evaporated; sprinkle with the sugar and warm, stirring frequently until the sugar melts and coats the nuts; set aside to cool.
- Divide the baby greens between two well chilled salad plates; assemble the salad by distributing each plate with zucchini slices, 6 of the strawberries sliced and feta cheese.
- Top with shrimp, quarter the boiled eggs and divide evenly on each of the plates. Cut the reserved strawberries from bottom to stem without cutting through stem. Fan out slices and place on top of salad.
- Drizzle each salad with prepared dressing of your choosing and enjoy.
Nutrition Facts : Calories 377.9, Fat 20.4, SaturatedFat 5.7, Cholesterol 449.7, Sodium 531.2, Carbohydrate 13.7, Fiber 3, Sugar 9.1, Protein 36
CIOPPINO-MIXED GREEN SALAD
Living in California, the "salad bowl" of the United States, I'm inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad-a spin on the classic seafood stew-is the top request. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours., Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 285 calories, Fat 17g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 888mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
REFRESHING SHRIMP SALAD
Avocado, strawberries and shrimp are wonderful together in this filling yet light salad. Balsamic or raspberry vinaigrette dressings go well with the salad, as do Asian-inspired dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 181mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
SHRIMP GARDEN SALAD
This is my version of a simple garden salad which I changed by adding a small tin of shrimp.
Provided by bluebayou
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g
GREEN SALAD WITH SHRIMP AND FETA
Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
- Dressing can be made several days in advance and refrigerated, shake well before using.
- Combine remaining ingredients in a large salad bowl; chill until serving time.
- To serve, add dressing and toss lightly to combine.
- Add additional freshly ground pepper to taste.
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