Antipasti Salad

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 to 6 servings

Ingredients

Salad:

• 1/4 medium red onion, minced
• 1/2 medium fennel bulb, trimmed and cored
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
• 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
• 2 cups baby arugula
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup kalamata olives, pitted (about 2 ounces)
• 1/2 to 1 cup freshly shaved Parmigiano-Reggiano

Dressing:

• 1 small garlic clove, peeled
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Directions

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula.

Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

Thanks to Food Network for the recipe and picture!!!

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Ky's pick 2 of the day!!! A very healthy salad!!

The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.

Yield: 4 servings

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extravirgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Nutritional Information

Calories:

242 (21% from fat)

Fat:

5.6g (sat 0.6g,mono 2.7g,poly 0.7g)

Protein:

30g

Carbohydrate:

17.7g

Fiber:

3.6g

Cholesterol:

128mg

Iron:

1.8mg

Sodium:

613mg

Calcium:

1mg

Thanks to My Recipe for the recipe and picture!!!

Lobster Cobb Salad Rolls

Sah's pick of the day!

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

6 to 8 servings

Ingredients

For the vinaigrette:

• 1 1/2 tablespoons Dijon mustard
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 5 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the salad:

• 2 ripe Hass avocados
• 1 lemon, juiced
• 1 bunch arugula, washed and spun dry
• 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
• 1 pint cherry tomatoes, cut in half or quarters
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lean bacon, fried and crumbled
• 3/4 cup crumbled English Stilton, or other crumbly blue cheese
• 8 hot dog rolls

Directions

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

Thanks to Food Network for the recipe and picture!!

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinagrette

Ky's pick of the day!!!

This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients such as crisp-tender asparagus, perfectly cooked pink salmon, red onion, and a refreshing lemon juice–based vinaigrette. It received our highest Test Kitchens rating.

Prep: 3 minutes; Cook: 18 minutes

Prep Time: 9 minutes
Cook Time: 18 minutes
Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

• 6 cups water
• 1 pound asparagus, trimmed and cut into 3-inch pieces
• 1 cup uncooked orzo (rice-shaped pasta)
• 1 (1 1/4-pound) skinless salmon fillet
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup thinly sliced red onion
• Lemon-Dill Vinaigrette

Preparation

1. Preheat broiler.

2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Nutritional Information

Calories:

310 (32% from fat)

Fat:

11g (sat 3.2g,mono 4.7g,poly 2g)

Protein:

26g

Carbohydrate:

24.6g

Fiber:

2.2g

Cholesterol:

56mg

Iron:

1.4mg

Sodium:

333mg

Calcium:

67mg

Thanks to My Recipes for the recipe and picture!!!!

Mango Rice Salad with Grilled Shrimp

Trina's Pick of the Day!

This recipe personally makes me want to eat my computer monitor! It looks soo good lol. Enjoy making this one!!!

This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences--try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.

Yield: 6 servings (serving size: 2 skewers and about 1 cup salad)

Ingredients

• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
• 2 cups water
• 2/3 cup light coconut milk
• 1 1/4 cups uncooked long-grain rice
• 3/4 cup shredded carrot
• 2 cups diced peeled mango (about 2 mangoes)
• 1 1/2 cups diced red bell pepper
• 1/2 cup sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• Cooking spray
• Cilantro sprigs (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

342 (11% from fat)

Fat:

4.1g (sat 1.8g,mono 0.5g,poly 1g)

Protein:

27.4g

Carbohydrate:

48.9g

Fiber:

2.9g

Cholesterol:

172mg

Iron:

5.3mg

Sodium:

478mg

Calcium:

95mg

Credit goes to Cooking Light for the recipe and picture!!

Strawberry Spinach Salad

Strawberry Spinach Salad

Prep Time: 10 minutes
Ready In: 1 Hour, 10 Minutes


Ingredients:

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Nutritional Information open nutritional information:

Amount Per Serving Calories: 491 | Total Fat: 35.2g | Cholesterol: 0mg

**This isn't one of my recipes, this is the site of where I got it so I'm giving credit for using it:http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx

Enjoy!