Dilled Shrimp Salad with Herb-Dill Dressing

This recipe comes from the South Beach Diet book. It is our favorite recipe so far.

Dilled Shrimp Salad with Herb-Dill Dressing

Shrimp:
1 cup dry white wine
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
2 bay leaves
1 lemon, sliced
1 1/2 pounds large shrimp, peeled and deveined

Herb-Dill Dressing
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 tablespoon finely chopped garlic
1 teaspoon Dijon mustard
1/2 medium red onion,sliced
1 large head romaine lettuce
4 ripe tomatoes, cut into wedges
6 fresh mushrooms, sliced
fresh dill sprigs (optional)

To make the shrimp: Combine the wine, mustard seeds,pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 2-3 minutes or until shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.

To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar,water,basil,dill,garlic,mustard and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover and refrigerate until well chilled. Serve the shrimp mixture on romaine leaves and surround with tomato wedges and mushrooms. Garnish with dill sprigs if using.

Ramen Noodle Oriental Salad

We had this at the family dinner at Brian's Grandmother's funeral. We couldn't believe how delicious it was!


Ramen Noodle Oriental Salad

Ingredients

* 1 pkg. cole slaw mix
* 1 pkg. Ramen noodles (beef flavor), crumbled
* 1 cup sunflower seeds
* 1 cup almonds slivers

Dressing:

* 1/2 cup sugar
* 1/2 cup oil
* 1/3 cup red wine vinegar
* beef flavor packet

Directions
Mix slaw, noodles, sunflower seeds, and almonds. Mix sugar, oil, and vinegar; pour over slaw mixture.

Buffalo Chicken Cobb Salad

Buffalo Chicken Cobb Salad

(posted by debster:)

This will make 4 salads



Mixed salad greens including spinach, about a pound

4 Roma tomatoes, seeded and chopped

6 green onions, chopped

4 boiled eggs, chopped

1 can black olives, sliced- I buy the regular size can and slice them myself

4 oz. blue cheese, crumbled, divided

1/2 c. roasted corn kernals, I roast ears of corn in foil on the grill.

8 slices thick-cut bacon, cooked crisp and crumbled*

4 boneless skinless chicken breasts

Newman's Own Italian salad dressing, or whatever kind you like



Buffalo Sauce

The ketchup doesn't really add to the flavor, but it causes the sauce to cling to the chicken a little better.

4 T. butter, melted

3/4 c. Louisiana hot sauce, not Tabasco

2 T. ketchup



Blue Ranch Dressing

This is best made several hours, if not a day, ahead so the flavors have a chance to blend.

1 1/2 cup real mayo

1 cup sour cream

1 T. dried chives

1 T. dried parsley

2 T. minced yellow onion, Vidalias are fantastic in this

2 t. onion powder

1 t. garlic powder

1/4 t. paprika

1 t. Worcestershire

4- 6 shakes Tabasco

2 oz. crumbled blue cheese

Lawry's Seasoned Salt, to taste

freshly ground black pepper, to taste

buttermilk to thin

Stir everything together using the buttermilk to thin it to the desired consistency. This dressing doesn't thicken much as it chills, so be careful not to add to much of the buttermilk. It can always be thinned further after it's had a chance to chill. Chill several hours.



Cooking and assembly:

Pound the chicken breasts as thin as possible. I go for less than 1" thick. Marinate them 6-8 hours in Italian dressing. I use bottled. It's one of the few times I actually like bottled. lol

Grill chicken breasts until just done. Don't want it to be dry. Place cooked breasts on a plate with a loose tent of foil over it. Set aside.

Mix together Buffalo sauce ingredients. Slice each breast into strips and toss with sauce. Let it sit in the sauce while arranging the salad.

I use a dinner plate to make this salad since it's a meal on it's own. Arrange 1/4 of the greens on each plate.

There are seven "toppings". Use 1/4 of each to make a strip of each across the greens on the plates.

Top each with 1/4 of the chicken.

Pass the dressing. Smile

Tossed Salad

1-2 Romain lettuce hearts,chopped
1 carrot thinly sliced
1/4 cup frozen peas
1-2 thin slices of red onion,diced
1 hard boiled egg,chopped

Combine all in a large bowl,toss gently with large spoon and fork.

croutons
assortment of salad dressings

Copy Cat Olive Garden Salad Dressing and Salad

Olive Gardens Salad Dressing Recipe



Italian Dressing ( Mix all ingredients in a blender or prosessor)



1/2 cup mayonnaise



1/3 cup white vinegar ( rice wine vinegar)



1 tsp vegt oil ( olive oil)



2 Tbs, corn syrup ( honey)



2 Tbs each, Parm cheese and Romano Cheese



1/4 tsp garlic salt ( Garlic Powder)



1/2 tsp each italian seasoning, parsley flakes



1 Tbs fresh lemon juice





Serve this with Olive Salad Mix





1 bag of Dole American Blend salad mix ( she used Romaine lettuce)



4-5 slices of Red onion



4-6 black olives, chopped



2-4 banana peppers ( did not use)



1/2 cup Croutons ( she made homemade ones with rye bread)



1 small tomato chopped



Freshly grated parm cheese



She added some cooked, chopped up chicken tenders and some chopped carrots and celery