Shrimp Poppy Seed Salad Recipes

Steps:

• Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
• Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

Steps:

• First place the frozen salad shrimp in a bowl with the olive oil, pepper, garlic powder and oregano. Shake it slightly, and cook in the microwave for 1.5 to 2 minutes, shaking them up half way through cooking.
• Then, cut the romaine lettuce & tomatoes. place them in a bowl with the poppy seed dressing. Mix.
• Take out the shrimp and drain off any of the liquid that is in the bowl. You do NOT want any of this on the salad. Put the shrimp on the salad and toss. Eat. Yummy!

Steps:

• In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving., In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally., Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.

Steps:

• 1. Cook pasta according to pkg. directions and drain well. In a large bowl, combine pasta, shrimp, spinach and pine nuts. In a small bowl, whisk together dressing and vinegars. Toss with pasta mixture before servings. Makes 6-8 servings.

Steps:

• Squeeze juice from 1 grapefruit; mix with dressing. Pour half over shrimp in shallow dish; turn to evenly coat both sides of each shrimp. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining grapefruit into 4 slices.
• Remove shrimp from marinade; discard marinade. Arrange shrimp evenly onto 4 skewers. Place 8 grapefruit slices on grill grate; top with shrimp skewers. Brush with some of the reserved dressing mixture.
• Grill shrimp 5 min.; turn. Add remaining grapefruit slices to grill. Cook 8 to 10 min. or until shrimp turn pink, turning shrimp and grapefruit occasionally and brushing with the remaining dressing mixture.
• Remove shrimp and grapefruit slices from grill. Discard grapefruit slices under shrimp. Serve shrimp with remaining grilled grapefruit slices.

Steps:

• Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside. , For dressing, in a blender, combine the vinegar, sugar, onion, salt and mustard; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Serve with salad.

Steps:

• In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds., Divide salad among 6 plates; drizzle with dressing.

Steps:

• Place lettuce in serving bowl.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing.