salad
Since the new year started, we have been eating a lot of salads. Every kind of salad imaginable, some good, some ok but this one is FAN-FRICKIN-TASTIC! No joke this is delicious with lots of flavor and simple to put together for a weeknight dinner and special enough to serve for guests. We had a small amount leftover the next day and Mr. MCYM made a wrap with it and said it was terrific that way too! Both he and Robby asked for this salad again the next week Hmmmmm…boys asking for salad? Yup! It’s a keeper!
INGREDIENTS
1 pound of shrimp, peeled and deveined
2 Tablespoons taco seasoning (I used low sodium)
1 Tablespoon olive oil
6 cups mixed lettuce (I like to mix romaine and spinach)
1 yellow pepper (or any color)
1/2 cup red onion diced
1 cup cherry tomatoes, halved
1/2 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
DRESSING INGREDIENTS
1/4 cup sour cream
Juice and zest from one lime
3 Tablespoons olive oil
3 Tablespoons honey
2 Tablespoons taco seasoning
DIRECTIONS
FOR THE DRESSING – In a small bowl combine sour cream, lime juice, lime zest, oil, honey and taco seasoning. Combine well. Keep in fridge until ready to serve.
Place shrimp in a Ziploc bag and add taco seasoning, shake to coat the shrimp. Heat olive oil in a large skillet over medium heat, add shrimp making sure the shrimp are in a single layer. Cook shrimp for three minutes on one side, flip the shrimp and cook another three minutes on the second side making sure the shrimp are cooked through. Remove shrimp from pan and build your salad adding the lettuce, pepper, onion,tomato and cheeses to a bowl.
Add the shrimp to the top and drizzle with dressing.
Enjoy!
I really enjoy a nice crisp salad especially in the fall with an apple thrown in! I served this salad as a side dish at Thanksgiving. It really brought such a nice, fresh, crisp dish to the table. Sometimes the holiday meals are so rich and heavy this was a nice change of pace. It also makes you feel a little better about that piece of pie you’re going to eat a little later!! I did not measure any of the salad ingredients. I just tossed it all in to my taste, so feel free to do the same!
INGREDIENTS
Romaine hearts, chopped
Baby spinach leaves
1 Granny Smith apple, diced
Candied pecan pieces (I found them by the salad dressings in the grocery store)
Goat cheese, crumbled
Pomegranate perils
APPLE CIDER DRESSING
2 Tablespoons honey
1/4 cup apple cider vinegar
3/4 cup good quality olive oil
Salt
Pepper
DIRECTIONS
For the dressing, simply mix everything together shaking well to incorporate all of the ingredients.
For the salad, mix the amount of greens you want in a bowl and add the diced apple, pecans, goat cheese and pomegranate. I let everyone add their own amount of dressing.
Enjoy!
This recipe comes from Taste of Home and was one that I recently reviewed. This was so easy, light and really delicious! I will definitely be making this again!
INGREDIENTS
2 romaine hearts, coarsley chopped
1 cup cherry tomatoes, halved
1/4 cup, or more Parmesan cheese
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound large, uncooked, peeled, deveined shrimp
Vegetable oil or canola oil for frying
Caesar salad dressing
DIRECTIONS
In a large bowl combine the romaine, tomatoes and cheese. Refrigerate until serving. In a shallow bowl mix flour, salt and pepper. Add shrimp to the flour mixture a few at a time to toss and coat. Shake off any extra flour.
In a deep skillet heat 1/4 inch of oil to 375 degrees or until bubbles form around the top of a wooden spoon that you dip in the oil. Fry shrimp a few at a time 1-2 minutes on each side or until golden brown and crispy. Drain on paper towels. Drizzle dressing over romaine, toss to coat and top with shrimp. Add additional Parmesan cheese if desired.
Serve immediately .
Enjoy!
It has been so hot and humid the past couple weeks. The last thing I have been wanting to do is heat the kitchen up!! Our grill has been working overtime, but I did take a little time to make this “everything” pasta salad! You can add as much or as little of the add in ingredients as you like. I made a full pound of pasta so this lasted us more than one night! This would be great to take for a potluck or picnic as well.
INGREDIENTS
1 pound spiral pasta
Wishbone Robust salad dressing
1/4 cup McCormick’s salad supreme seasoning
Mix -in’s
Cucumber, sliced into bite size pieces
Cherry tomatoes, halved
Pepperoni halved
Smoked cheddar cheese, cut into bite size cubes
Black olives
Green olives
Pepperonchini, sliced
DIRECTIONS
Boil your pasta until cooked al dente, drain and place in large bowl. Add all of your favorite mix-ins and mix well. Add the salad supreme seasoning and about half of a large bottle of the Robust Italian salad dressing mix well and you are done! Serve chilled.
Enjoy!
I love fruit salad but I especially love this one with the honey lime dressing! The dressing adds a sweet and tart flavor to the fruit. The day I was making this I was fortunate to have a great helper in the kitchen with me! I had Meghan with me, a sweet young lady who was helping me prepare dinner for, not only her family, but mine too! Meghan did ALL of the chopping and mixing for this salad and I might also add she made my Tex Mex Turkey Burgers and let me tell you, she did an awesome job! No one was hungry that night!!
This is Meghan grilling up the burgers she made the same day we worked together!!
INGREDIENTS
1 pound fresh strawberries, diced
1 pound fresh pineapple, diced
12 ounces fresh blueberries
12 ounces red grapes
4 kiwis, peeled and diced
1 (15 ounce ) can mandarin oranges
2 Bananas, diced
HONEY LIME DRESSING
1/4 cup honey
2 teaspoons lime zest
1 Tablspoon fresh lime juice
DIRECTIONS
Add the fruit to a large bowl. In a small bowl whisk together all of the dressing ingredients. Pour dressing over fruit just before serving, stir to evenly coat the fruit. A very special THANK YOU to Meghan for all of her hard work!
Enjoy!
This recipe comes from www.cookingclassy.com and can also be found on Pinterest.
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