Asian Shrimp Salad

Recipe courtesy Padma Lakshmi

Prep Time:30 min

Serves:  6 servings

Ingredients

• For the shrimp paste:
• 1 cup loosely packed mint leaves
• 1 small onion, coarsely chopped
• 1 tablespoon minced gingerroot
• 12 black peppercorns, coarsely crushed
• 1 teaspoon ground cumin
• 1 teaspoon tamarind paste
• 1/2 teaspoon sugar
• 1/3 cup water
• Salt, to taste
• 2 pounds large shrimp, shelled and de-veined
• For the vegetables:
• 4 cups shredded iceberg lettuce
• 3 cups grated carrots
• 2 cups diced celery
• 2 cups shredded red cabbage
• 5 scallions, minced
• 1 cup loosely packed cilantro leaves, minced (after measuring)
• For the dressing:
• 3 tablespoons fresh lime or lemon juice
• 2 tablespoons Asian sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 3 dashes Asian hot chili oil, or to taste
• Salt, to taste
• Vegetable oil spray
• 3 tablespoons toasted sesame seeds, for garnish

Directions

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

Deli Boutique Barley Corn Salad

Cooked barley
cooked corn kernals - 1c
purple onion, red and green bell pepper chopped finely - 1/4 c
oil, vinegar, salt, pepper, garlic
piece of sausage or ham
black beans and pinto beans - 1/4 c


Saute meat in oil, add garlic to flavor oil.  Whisk in vinegar, salt and pepper to make a vinaigrette.
Add beans to flavor them.  Mix in onion and peppers, then corn.  Combine with barley and chill.

California Roll Rice Salad

"A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise."

Ingredients:

1/2 cup uncooked white rice 1 cup water 1 small head iceberg lettuce, shredded 1 English cucumber, cut into 1 inch strips 2 avocados - peeled, pitted, and cubed 2 cups shredded imitation crabmeat

2 teaspoons wasabi powder, or to taste 1 tablespoon mayonnaise 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 tablespoon white sugar 1 teaspoon sesame oil

Directions:

1.

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

2.

In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side. (I used a bit of dry sherry and white wine vinegar in place of rice vinegar. Wasabi paste (1tsp) added some grated ginger to the dressing, crumbled Nori papers and topped it with toasted sesame seeds! ... nixing the lettuce as it tends to get way too limp ... I now use this dressing on fish, and numerous other things. IT'S THE BEST!)

Japanese Sunomono Cucumber Salad

"These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread."

Ingredients:

2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar

1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root

Directions:

1.

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

2.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. (I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds.)

Cherry Tomato Corn Salad*****

Ingredients:

1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped seeded peeled cucumber

Directions:

1.	In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

Beluga Lentils, Feta, Red Pepper Salad (epicurious)

Black Beluga Lentils, when cooked properly, are firm with a delightful black sheen. This recipe is designed to really bring out the colors of the ingredints. The flavor takes care of itself.

Servings: 4

1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)

Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool.

Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces.

Dice the red onion a little smaller than the peppers.

Cube the feta.

Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

The black, red, white and green are startling contrasts, looks great, tastes wonderful and the seperate parts can be prepared the day before.

Memorial Day Salads Galore!

Chicken Santa Fe Salad

15 min | 15 min prep

SERVES 4

• 
  

Dressing

• 1/4 cup reduced fat Italian dressing (creamy or regular)
• 1/4 cup chunky salsa (hot or mild)
• 2 tablespoons lime juice

Salad

• 2 cups cooked chicken, shredded
• 1 (15 ounce) can black beans, drained & rinsed (2 cups)
• 1 1/2 cups corn (canned or frozen & thawed)
• 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
• 4 cups reduced fat tortilla chips, approximately
• 4 teaspoons low-fat sour cream, to taste (or regular)
• 4 teaspoons low-fat cheddar cheese, to taste (or regular)

1. Mix dressing together in a large bowl.
2. Add chicken,beans,corn,and salad greens and toss well to coat.
3. Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
4. Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Curried Chicken Pasta Salad

Serve on your prettiest plates with hot garlic bread for a really special lunch! Cook time is chill time.

by MarieAlice

2½ hours | 20 min prep

SERVES 2

• 2 cups conchiglie (small seashell pasta shapes)
• 3 1/2 cups diced cooked chicken breasts, poached
• 1/2 cup diced celery
• 1/2 cup diced dried apricot
• 1/2 cup sultana raisin
• salt
• 1/4 teaspoon white pepper
• 1/3 cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup cashews, toasted and chopped

1. Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
2. Run under cool water to chill and drain again
3. In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
4. In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
5. Toss this dressing with the chicken mixture
6. Cover bowl and chill for at least 2 hours before serving
7. Serve on chilled plates, sprinkling with the toasted cashews