Shrimp Salad Recipe
Ingredients:
1 pound shrimp, peeled and deveined
1/2 cup celery, sliced
1/2 cup mayonnaise
2 hard boiled eggs, chopped
1/4 teaspoon onion powder
1 teaspoon Dijon mustard
salt and pepper to taste
Directions:
Parboiled shrimp in a small saucepan of boiling salted water until pink.
Strain and rinse shrimp in cold water.
In a small bowl, mix shrimp, eggs, celery, mayonnaise, mustard, onion powder, salt and pepper.
Cool in refrigerator at least 1 hour.
Enjoy!
Antipasto Salad Recipe
Ingredients:
1 large green pepper, chopped
2 packages (9 ons each) refrigerated cheese tortellini (cooked, drained and rinsed)
1 package of Mozzarella cheese, cubed
1 can (2.25 oz.) Picadas sliced ripe olives, drained
1 cup diced pepperoni
2 cups cherry tomatoes, halved
1 cup Italian dressing
Directions:
In large bowlCombine all ingredients except Italian dressing.
Add dressing, add manually.
Cover and refrigerate several hours or until chilled.
Lentil Salad Recipe
Ingredients:
3 cups cooked lentils
10 cherry tomatoes sliced in half
1 cup shredded carrots
1 cup chickpeas
1/2 half green pepper diced
1/2 small onion, diced
1/2 cup sliced black olives
3 sliced basil leaves
1/3 cup olive oil
Salt and pepper to taste
Directions:
In a large bowl, close, mix together all ingredients.
Chill 4 hours or more if overnight.
Enjoy!
Healthy Tomatoe Salad Recipe
Ingredients:
8 tomatoes, cut into bite size pieces
Splash of balsamic vinegar
Splash of olive juice (brine from green olives)
1 bunch green onions, sliced
Green olives, sliced
3 cloves garlic, minced
1/2 cup olive oil
1 cucumber, diced
1 each red and green pepper, diced
2 tablespoons red wine vinegar
Salt,pepper and Basil to taste
Directions:
Put all vegetables in large bowl and mix.
In a small bowl whisk together olive oil, vinegar, olive juice and seasonings.
Pour over vegetables. Mix.
Cool before serving.
Enjoy!
    |
