Tasty Kitchen: A Happy Recipe Community! » Salads

The Best Shrimp Salad

AD Kitchen — Thu, 10 Sep 2020 20:44:43 +0000

We are not going to add instructions on how to cook quinoa, we assume that you already know that. For this recipe, you’ll need cooked, room temperature, quinoa.

Into a large saucepan add olive oil, tamari, shrimps, and about 50 ml of water and put over medium heat. Cook for about 3 minutes and add chopped cilantro. Stir well. Cook for another 2 minutes or until all the liquids dissolve. Remove from the heat and set aside.

Prepare the vegetables. In a shallow dish add all the leafy greens as a first layer. Then, add cherry tomatoes (cut into halves), mozzarella, and chopped walnuts. Add cooked shrimps on top and garnish with a few avocado slices.

Add all the dressing ingredients into a small bowl, mix well, and pour over the salad.

Serve and enjoy!

Creamy Fig Burrata Summer Salad

Ita Cirovic Donev — Tue, 01 Sep 2020 17:01:23 +0000

1. Gather all the ingredients.
2. Wash the figs and pat they dry. Remove the hard tip of the figs and any blemishes.
3. Quarter the figs and arrange them on a large serving plate.
4. Drain the burrata from its liquid and tear to bite-size pieces. Arrange the burrata pieces evenly on the serving plate on top of the figs.
5. Add some freshly ground black pepper.
6. Combine all the ingredients in a small jar.
7. Close the jar with the lid very tightly and shake until all the ingredients are evenly combined and transformed into a nice and thick creamy dressing. It should be somewhat runny but not very runny.
8. Using a spoon spread the salad dressing over the salad as evenly as possible.
9. Shave the parmesan on top (Note 3).
10. Drizzle the aged balsamic vinegar over the salad.
11.Add the basil tips on top.

NOTES:
1. You can also use Buffalo mozzarella instead of the burrata. Note that the burrata is much creamier and it pairs nicely with the creaminess of the figs.
2. The fig mustard is very mild with only a touch of mustard taste, but it does give a nice additional aroma and flavor to the salad dressing.
3. I forgot to add parmesan before taking the pictures. But definitely don’t omit it. It provides for the necessary salty taste which is amazing with the figs. Without it, I find that the salad is too sweet due to the figs.

Cabbage Carrot Slaw Salad

AD Kitchen — Sun, 30 Aug 2020 11:37:24 +0000

Prepare all the ingredients. Chop the spring onion. Thinly slice the cabbage into strips. If you have a mandoline slicer use it to cut the carrot. If not, you can use a peeler, as we did, to quickly slice it into very thin strips.

To make the dressing add all the dressing ingredients into a small bowl and mix them until combined. Set aside.

In a large bowl add all the salad ingredients. Pour dressing over it. Toss everything together until combined.

Enjoy your Cabbage Carrot Slaw Salad!

German Potato Salad with Bacon and Vinegar

Michelle — Thu, 27 Aug 2020 23:09:55 +0000

Wash potatoes. Leave the skin on and slice using a mandolin or slice in even 1/8 – 1/4 inch slices.

Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.

Meanwhile, using kitchen scissors cut bacon into one inch pieces, add bacon pieces to a hot pan. Sauté bacon until browned and crispy, about 5-8 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.

Keep your bacon drippings!

Add finely chopped onion to pan with bacon drippings.

Sauté chopped onion in bacon drippings for about 5 to 7 minutes until onions soften.

Add the white wine vinegar, water, mustard, sugar, salt and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.

Add potatoes to the pan and gently spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato.

Gently mix in the bacon and chopped green onion. Taste, add more salt and pepper to taste if desired. Transfer to a bowl and serve warm.

Creamy Cucumber Dill Salad

Kendall Smith — Mon, 24 Aug 2020 15:50:40 +0000

Using a mandoline slicer on the thinnest setting, slice the cucumbers. Place cucumber slices on a baking sheet and sprinkle with the salt. Let sit for 15 minutes then pat dry with paper towels. Transfer the cucumber to a large bowl and add the sliced onion.

Mix the sour cream, white vinegar, dill, Swerve and garlic powder in a small bowl. Pour the dressing over the cucumbers and onion and mix well.

Serve immediately.

Strawberry, Pine Nut, Feta Salad with Balsamic Dressing

Lori Kemph | Mutt & Chops — Thu, 09 Jul 2020 21:09:48 +0000

Heat a small, nonstick skillet to medium heat, add the butter, the pine nuts, and drizzle in 1 teaspoon of the agave nectar. Cook, stirring frequently, until the pine nuts are a medium to dark golden brown. Transfer from the pan to a plate to cool.

Prepare the dressing by whisking all the ingredients in a measuring cup. Set the dressing aside.
In a large bowl with a wide base (12-13 inches), spread the spring mix.

Next add the strawberries and onion slices, breaking them all apart and spacing them evenly.

Top with the cooled pine nuts and the feta crumbles, layering them in until they have all been used.

Whisk the dressing one more time. Using the spout in the measuring cup, drizzle long streams of the balsamic dressing in crisscross patterns across the top of the salad.

Serve.

Note: You can toss the salad if you wish. The presentation is much more attractive and dramatic if the salad is not tossed.

Thai Nectarine Salad

Emily Walker — Wed, 08 Jul 2020 19:33:29 +0000

Whisk all ingredients together except for mint, peanuts, and nectarines.
Toss nectarines, mint, and peanuts in with the dressing.
Allow 10 minutes for the dressing to marinate the nectarines.
Garnish with mint and peanuts and serve!

Mediterranean Skillet Seafood

Lori Kemph | Mutt & Chops — Fri, 03 Jul 2020 23:01:35 +0000

Start by splitting the torn lettuce leaves equally between two entrée-sized salad bowls.

Next, heat a large, non-stick skillet over medium flame. Add half the olive oil, the shrimp, garlic, and onion, making sure the shrimp are in a single layer and in direct contact with the bottom of the pan.
Season with salt and fresh cracked pepper to taste.

Cook for one minute, then flip the shrimp and stir the onion and garlic.

Cook for another minute, then add the chopped sun-dried tomato. Stir to distribute.

Cook for a minute, then add the surimi. Stir to distribute.

Cook for one more minute to heat throughout, the add the remaining olive oil and lemon juice.
Stir to distribute. Taste for seasoning and adjust as needed.

Finally, Spoon the toppings equally into the two prepared lettuce bowls. Use a silicone spatula to transfer all the pan juices onto the salad bowls.

Serve warm.

Grapefruit, Avocado & Arugula Salad

Marcie — Fri, 03 Jul 2020 15:52:27 +0000

1. Cut grapefruit into segments. Set aside the grapefruit shells to make dressing.

2. Combine grapefruit pieces with arugula, mint and diced avocado in large bowl.

3. Squeeze all the juice from the grapefruit shells into a Pyrex measuring cup or small bowl. Combine grapefruit juice with oil, red wine vinegar, salt & pepper, and stir.

Watermelon Salad with Feta and Cucumber

Marcie — Thu, 02 Jul 2020 16:03:06 +0000

1. Heat oven to 350. Meanwhile, put your cut chicken into a large bowl. Add marinade ingredients (pickle juice, garlic salt & salt) and mix altogether. Set aside for 10 minutes.
2. Now make the dressing. In a pyrex measurement cup or small bowl, whisk together balsamic vinegar, olive oil, dijon mustard & pepper. Set aside.
3. Once the chicken is done marinating, coat a rimmed baking sheet with cooking spray. Remove chicken from bowl, using a slotted spoon, and place on pan, spread out. Bake chicken for 10 minutes (chicken should read as at least 165 degrees in order to be cooked through).
4. In a large bowl, toss arugula, chopped cucumber, chopped watermelon, feta, and chicken. Then add dressing in slowly, choosing your amount. Toss more, and serve.

Serve salad in bowls or plates, with extra feta crumbled on top.