Salads are no longer considered ‘rabbit food,’ so I love the creativity in preparing and serving. After the first bite, Steve & I decide if its a ‘keeper!’
Here are a couple of our “KEEPERS!”
SHRIMP COCKTAIL SALAD
This entre salad is filled with bold flavors and is a switch on the traditional shrimp cocktail appetizer. Combining the tangy vinaigrette with the shrimp, lettuce and tomatoes, makes this a perfect summer meal!shrimp cocktail salad martini
FOR THE VINAIGRETTE, WHISK TOGETHER & SET ASIDE:
1/4 C. fresh lemon juice
1 T. ketchup
1/2 C. prepared horseradish
3 T. extra virgin olive oil
1 t. Worcestershire saice
1/4 t. kosher salt and black pepper
FOR THE SHRIMP, HEAT:
3 cloves garlic, smashed
3 T. fresh lemon juice
1/2 t. pepper
1 t. kosher salt
2 T. Old Bay seasoning
ADD: 2 lb. peeled & deveined large shrimp & cook until pink, 3 min.
Transfer shrimp to a bowl of ice water, drain & toss in vinaigrette.
Chill for at lest 1 hour.
TO SERVE: TOSS SHRIMP, TOMATOES & LETTUCE TOGETHER BEFORE SERVING & ENJOY!
TACO SALAD WITH CHIPOTLE CHICKEN (serves 4)
This is an easy and flavorful salad served up with a little heat!
TACO SALAD WITH CHICKEN
First, layer the salad in a platter or individual bowls, and put in the fridge:
1 large head chopped romaine lettuce
1 can black beans, drained & rinsed
1 sliced jalapeno
1 C. halved tri-color grape tomatoes
1 C. sliced scallions
1 avocado cut in thin wedges
1 C. corn kernels (frozen & thawed, or fresh and blanched)
1 lime cut into wedges.
FOR THE CHIPOTLE CHICKEN:
COMBINE & SIMMER OVER MEDIUM HEAT ABOUT 25 MIN.
1 14 oz. can diced tomatoes
2/3 C. diced onion
2 T. chopped chipotles in adobo sauce
1 T. tomato paste
2 T. fresh garlic
1 C. fresh or jarred roasted red peppers
1/2 t. salt, cocoa powder, and cumin
1 lb. boneless chicken breasts
Transfer the chicken to a plate, shred, and put back in sauce.
When ready to serve, remove platter or salad bowls from the fridge, top with warm chicken mixture, shredded cheddar cheese & garnish with lime wedges.
When I first started planning this blog,
I wanted to touch upon healthy living and healthy eating for many reasons. As we age, our metabolism slows down, and combined with less physical activity, the pounds creep on, and not in places where its attractive. Healthy eating tops my list; low fat, low carbs, and small portions seems to work. My next blog post: “DIET IS A FOUR LETTER WORD!”, we’ll grab some great ways to balance nutrition combined with exercise, for a healthy lifestyle. Today’s post focuses on the new main course: Salad!
The old adage: “Lettuce is rabbit food!” is just that: old. Looking at older cookbooks like “Cookin’ For a Cause,” (1995), which benefitted United Way, I found the salad section which I read with great amusement. Fruit salads, pasta salads, jello salads, and pretzel salads topped the list with ingredients sure to pack on the pounds. What caught my eye in reviewing these older cookbooks was the commonality of ‘plussing’ up the salads. It became evident to me that throughout the years, cooks, both home and professional, have been searching for ways to liven up this dish.
When Steve and I decided to eat a more healthful diet, he, 68 and me…60, we looked at salads as a main meal. The usual tossed, Caesar, Greek & wedge were great at first, but seemed boring day after day, so I went on a search to find & create salad menus that are fresh, colorful and bursting with flavor. We taste with our eyes first, so it is important to serve salads that are ‘guest worthy.’ Thanks for swinging by today, and I hope you enjoy these delicious salad recipes. Also, if you follow me, you will get regular updates!
PRODUCTS I LOVE…….
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