Category: Salads


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Ingredients:

1 lb. medium shrimp (cleaned and tail left on)

1 lb. mixed greens

1 cup orange slices (cut into bite size pieces)

1 cup cherry tomatoes (cut in half)

2 avocados (sliced)

1 tsp. sea salt

2 limes (juiced)

1 tbsp. olive oil

4 tbsp. chopped cilantro

Directions:

1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.

2. Grill shrimp for 5-6 minutes. (Turn over half way.)

3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.

*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

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Ingredients:

1 (10 oz.) bag of cheese tortellini

2 apples (cut into slices)

1 1/2 cups sliced strawberries

2 cups lettuce (shredded)

1/4 cup scallions (chopped) *optional

1/2 cup toasted pine nuts

Directions:

1. Boil tortellini to desired taste. (let cool)

2. On a platter, place lettuce. Put all other ingredients on top. (View photo.)

3. Drizzle your favorite vinaigrette dressing on top and serve.

Artichoke Salad

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Ingredients:

2 cans artichoke hearts (drained) cut in half

1 can of hearts of palm (drained) cut in half

1 small red onion (sliced)

1 cup cherry tomatoes

1 cup fresh snap peas

1/2 cup of small pitted black olives (drained) (optional)

2 tbs. olive oil

2 tbs. red wine vinegar

1/4 tsp. sea salt

1/4 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients. Mix well. Refrigerate for an hour and serve.

It’s simple and delicious. Some people like black olives in it and some don’t. It all depends on your taste.

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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

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Ingredients:
1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
Directions:
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.

Salmon Burger Salad

Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 lb. ground salmon (made into 4 small burgers)
1/4 sweet onion (minced)
1/4 cup plain bread crumbs
1 tsp. sea salt
1 tsp. black pepper
4 tbsp. fresh lemon juice
olive oil
1 cup of cherry tomatoes
1/2 cup black olives sliced
Directions:
1. In a large bowl, mix ground salmon, bread crumbs, onion, lemon juice, sea salt and black pepper. Form into burgers.
2. In a large skillet, put 2 tbsp. of olive oil. Cook salmon burgers for about 8-10 minutes. (about 4 minutes on each side) Let drain on paper towel.
3. In a large bowl put mixed greens, cherry tomatoes and black olives. (You can sprinkle a pinch of sea salt on top.)
*You can cut up salmon burgers and add on top or you can serve whole burgers on individual salads. (Serves 4)
Serve with a dressing of your choice. A “citrus” dressing goes well with it.

Mr. C.’s Holiday Salad

Ingredients:

2 cups mozzarella balls (bocconcini)

1 cup green olives

1 1/2 cups chick peas

1 bruschetta recipe (see my link)

https://cookingwithmrc.wordpress.com/2017/02/22/homemade-bruschetta-2/

Directions:

  1. Mix all ingredients in a large bowl. Stir well. Refrigerate for about 3 hours before serving.

Tomato and Cucumber Salad

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Ingredients:
3 large vine tomatoes (Cut into eighths)
2 cucumbers (cut into 1/4 in. slices)
1 red onion (sliced
1 tsp. salt
1 tsp. black pepper
1/4 tsp. dry oregano
1/4 cup olive oil
1/4 cup red wine vinegar
Direction:
1. In a large bowl, combine all ingredients. Mix well.
Serve cold.

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Ingredients:

2 red bell peppers sliced thin (seeds removed)

1 green bell pepper sliced thin (seeds removed)

1 orange bell pepper sliced thin (seeds removed)

1 cup grape tomatoes

1 yellow zucchini sliced thin

1/2 cup red onion sliced thin

2 basil leaves (chopped)

Dressing Recipe:

½ cup mayonnaise

¼ cup mustard or dijon mustard

¼ cup honey

½ tsp. sea salt

½ tsp. black pepper

Directions:

  1. Mix dressing ingredients and refrigerate for at least 3 hours.
  2. In a large bowl put all vegetables.
  3. Gradually add dressing to vegetables and mix. (about half)
  4. Adjust to how much dressing you want on your vegetables.    Serve cold.

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Ingredients:
3 large vine tomatoes (cut up)
1/2 lb. fresh bocconcini (small mozzarella balls)
1 large cucumber (sliced very thin)
1/2 lb. small boiled cold shrimp
1 tsp. sea salt
Directions:
In a large bowl, put all ingredients.
Serves best with a Greek or Italian dressing.