Grilled Shrimp Skewers over White Bean Salad

It's Memorial Day Weekend!... Let grilling season begin.

 

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

 

Ingredients

• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons packed fresh oregano, minced
• 2 tablespoons packed fresh sage, minced
• 2 tablespoons minced fresh chives
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 15-ounce cans cannellini beans, rinsed
• 12 cherry tomatoes, quartered
• 1 cup finely diced celery
• 24 raw shrimp (21-25 per pound; see Note), peeled and deveined

Preparation

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. 
•  Equipment: Six 8- to 10-inch skewers

• Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
• Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Eating Well. Magazine July/August 2010

Homemade Fish Fingers

 

Ingredients:

 

• 1/3 cup corn meal mixed with 1/4 cup gluten free flour.
• 1/3 cup Parmesan cheese, grated
• ½ tsp paprika
• 1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
• 1 tbsp butter, melted
• ½ tsp dried parsley
• 1 egg

 

Instructions: Preheat oven to 450 degrees Fahrenheit.

 

Beat the egg in a small shallow dish. In a separate shallow dish, combine corn meal, gfree flour, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.

 

Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).

 

Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.

Chopped Ham & Apple Salad with Creamy Parmesan Dressing

Although this recipe is gluten free, it is not dairy free. To make it dairy free find dairy free alternatives at your local health food store.

From EatingWell: January/February 2014

Bottom of Form

This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. 

Makes: 4 servings, 3 cups each

Serving Size: 3 cups

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

• 1/2 cup reduced-fat plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons white-wine vinegar or cider vinegar
• 1 1/2 teaspoons dried tarragon
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 6 cups chopped escarole or curly endive
• 5 cups chopped radicchio or Belgian endive
• 1 large sweet, crisp apple, such as Pink Lady, cubed
• 1 cup sliced radishes
• 3/4 cup sliced smoked ham steak (about 4 ounces)
• 1/2 cup chopped toasted pecans (see Tip)

 

 

Preparation

1. Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.
2. Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

• For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition

Per serving: 257 calories; 15 g fat (3 g sat, 7 g mono);22 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 9 g total sugars; 13 g protein; 6 g fiber; 722 mg sodium; 681 mg potassium.

 

Apple Cranberry Sald

Christmas is coming and the goose is getting fat, so please pass the salad.

Christmas dinner does not have to be big and overloaded with calories. 

Try this from Kraft. 

Apple Cranberry Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1-1/2 cups each
 
1 bag (10 oz.) mixed salad greens  
2 medium apples, sliced  
1 cup PLANTERS Walnut Halves, toasted  
1 cup sweetened dried cranberries  
1/2 cup sliced green onions  
1/2 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing  

Nutrition (per serving)
Calories 200  Total fat 11g  Saturated fat 1g  Cholesterol 0mg  Sodium 140mg  Carbohydrate 25g  Dietary fiber 3g  Sugars 19g  Protein 3g  Vitamin A 10%DV  Vitamin C 15%DV  Calcium 4%DV  Iron 4%DV

Broccoli and Pork Salad

Seems like every one has a broccoli salad. Well here's mine. It is a Broccoli Pork Salad.

Seasoned Pork cooked and cut into strips

2 bunches of broccoli 

2 Roma tomatoes chopped 

1/2 cup celery

1/2 cup craisins or grapes

Bell pepper cut in small strips

3 tbl chopped onion

1/4 shredded mozzarella 

1/2 chopped nuts

Favorite dressing

Chop broccoli into small florets. Place in a large bowl with the strips of pork. 

 Add chopped tomato, onion, celery and peppers. Toss well. 

Sprinkle on the cheese and nuts. 

Top with a favorite dressing.

Pizza Salad

Ingredients

• 1 pound spiral macaroni, cooked and drained
• 3 medium tomatoes, diced and seeded
• 16 ounces mozzarella cheese, cubed
• 1 to 2 bunches green onions, sliced
• 3 ounces sliced pepperoni
• 1 cup sliced mushrooms
• 1/2 cup diced ham
• 1/2 diced green bell peppers
• 2/3 cup grated Parmesan cheese
• 1 cup tomato ranch dressing*
• 2 teaspoons fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Croutons, optional

Directions

• In a large bowl, combine macaroni, tomatoes, mozzarella cheese, green onions, peppers, ham  and pepperoni. In a small bowl, combine 1/4 tomato sauce, 3/4 cup ranch dressing and Parmesan cheese, and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

Corn Salad

Ingredients
1 can black beans, rinsed, drained
10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
1 medium sweet red pepper(s), chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper(s), chopped
1 medium uncooked red onion(s), minced
1/2 cup(s) cilantro, fresh, minced
2 large tomatoes, chopped
1/2 cup green onions, minced. green part only.
Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp lime zest
1 Tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds


Instructions

In a large bowl, combine black beans,  corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Chicken Salad with Green Apples

Serves 4
Hands-On Time: 20m
Total Time: 35m



Ingredients

4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts), thinly sliced
2 Granny Smith apples (peeled, if desired), diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
1/2 cup thinly sliced fresh basil

Directions

Pat the chicken dry with paper towels. Pound it to an even thinness.

Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.

Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.

Toss and divide among individual plates.

By Kate Merker, August 2006



See Nutritional Information for this recipe »
Nutritional Information
Per ServingCalories 269Calories From Fat 27%Fat 8g
Sat Fat 1g
Cholesterol 68mg
Sodium 730mg
Carbohydrate 20g
Fiber 4g
Sugar 13g
Protein 31g

Sent from my iPad

Asian Steak Salad With Mango

Serves 4

Hands-On Time: 30m

Total Time: 30m

Ingredients


3/4 pound sirloin steak (1 inch thick)
kosher salt and black pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped pickled ginger (found in the international aisle of the market)
2 teaspoons low-sodium soy sauce
3 tablespoons canola oil
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2 cup fresh basil leaves, sliced
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds

Directions

Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.

By Cyd McDowell, February 2011
See Nutritional Information for this recipe »



Nutritional Information

Per ServingCalories 287Fat 15g
Sat Fat 2g
Cholesterol 31mg
Sodium 377mg
Protein 19g
Carbohydrate 21g
Sugar 15g
Fiber 4g
Iron 4mg
Calcium 69mg
What does this mean? See Nutrition 101.


Sent from my iPad

Zesty Pork Salad with Potatoes

This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.


This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.

Minutes to Prepare: 15Minutes to Cook: 30Number of Servings: 4




Ingredients

Pork:
1 pound pork tenderloin, fat trimmed and silver skin removed
2 teaspoons Dijon mustard
1 clove garlic, smashed and chopped
1/2 teaspoon black pepper

Sauce:

1 English cucumber, peeled and chopped
1 tablespoon chopped shallot
1/2 cup low fat plain yogurt
1/4 cup reduced-fat sour cream
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon fresh mint, chopped

Potatoes:

1 pound new red skin potatoes, washed and scrubbed, sliced into 1/4-inch thick



Radish Salad:

6 radishes, scrubbed and chopped into matchsticks
5 ounces baby spinach, washed
1/2 teaspoon black pepper





Directions

Preheat the oven to 400 degrees Fahrenheit. Fill a large saucepan halfway with water and bring to a boil.



Combine the mustard, garlic, and pepper in a small bowl. Lightly spray the pork with non-stick cooking spray. Pour the mustard mixture over the entire tenderloin. Place a cast iron skillet or heavy bottomed pan over moderate high heat. Sear the meat on all sides. Transfer the pan to the oven to finish cooking, until the pork reaches an internal temperature of 150 degrees Fahrenheit.



Remove the pan from the oven and cover the meat with foil. Allow the meat to rest for 5 minutes before slicing.



Prepare the sauce. Place the cucumber and the shallot into a small food processor and pulse twice. (You don't want to puree the sauce.) If you don’t have a food processor just mash the cucumber with a fork in a small bowl. Add the remaining ingredients, stir to combine.



When the water comes to the boil, add the sliced potatoes and cook until tender, about 7-8 minutes. Drain the potatoes, then while the pan is still hot, quickly add the spinach to just wilt. Transfer the wilted spinach to a mixing bowl and add the sliced radish.



Slice the meat.



Arrange 1/4 cup of cooked potatoes onto each plate and top with 2 cups of the salad. Top with sliced meat and 1/4 cup cucumber sauce.

Tropical Fruit Salad

. Dressing


1/2 cup plain yogurt
2 tablespoons apricot preserves or orange marmalade
1/4 teaspoon poppy seed

Salad

1 small pineapple, peeled, cored and cut into wedges
1 mango or papaya, peeled, seeded and sliced (about 1 1/2 cups)
1 medium banana, sliced (about 3/4 cup)
2 kiwifruit, peeled, sliced (about 2/3 cup)
1/2 cup seedless red grapes
2 tablespoons coconut, toasted if desired*

In small bowl, mix dressing ingredients
 
On serving platter, arrange fruit in decorative pattern; sprinkle with coconut. Drizzle dressing over salad.

More Salad

More Salads. how about a traditional Cesar Salad. Green crisp, tangy. creamy. Why don't we dive in.

¼ cup mayonnaise

1 tablespoon anchovy paste
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1½ Worcestershire sauce
1 chopped garlic clove
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon Tabasco sauce
7 tablespoons grated Parmesan cheese
1 head romaine lettuce
8 canned anchovies
Croutons

Directions:

1. To make the dressing: in a small bowl, whisk mayonnaise, anchovy paste, lemon juice, oil, Worcestershire sauce, garlic, mustard, salt, pepper and Tabasco until smooth. Stir in 3 tablespoons of the cheese.

2. Toss lettuce with dressing until evenly coated. Divide on plates; top with remaining cheese and 2 anchovies per plate (optional). Sprinkle each salad with a few croutons.

Orzo Salad

This is not your ordinary pasta salad. but it is so simple. It can be served hot or cold. Why not do something different for dinner? A Pork and Orzo salad. Simple to put together, and tasty. Why not make a little extra for lunch? Take this to work and your co-workers may be jealous.

Peppered Pork tenderloin, I like buy them already marinated. cut into bite sized pieces.(Turkey and be substitued if you can't/don't eat pork.)
One medium onion, minced
2 cups of bell peppers-mix green, red and yellow, cut into bite sized pieces
2 cloves of garlic, minced
teriyaki sauce
soy sauce
Chinese 5 spice.
One box of Orzo pasta.
One cup of sliced mushrooms
½ a bag of frozen pineapple chucks
2 tablespoons of apricot/pineapple jam
1 tablespoon of Dijon mustard
Bring a big pot of water to boil and salt and a tablespoon of sesame oil.

Chop up green beans. Be sure to remove the tip and strings add to the pork

Add mushrooms

Add pineapple

Heat until the mushrooms and cooked and the pineapple is hot.

To finish the sauce, add a little more teriyaki and soy sauce, the jam and the mustard. Bring to a boil in order to melt the jam and incorporate into the dish

Drain the orzo and Mix it into the pork.

This dish is good hot or cold. Keep the leftovers in a sealed container in the refrigerator. It is good for a about a week.

Peace

Kimberly

Cabbage Salad

Do you remember the ½ a head of cabbage from the corned beef? Well this is something you can do with the rest of it.
Make a fun slaw.

But this one is special. It’s almost like ambrosia.

½ head of green cabbage
1 apple
1 cup shredded pineapple
1 cup of seedless green grapes
1 cup of chopped pecans
1 Tbs. of lemon juice
½ a cup of mayonnaise
½ Tbls. Of sugar.

Tear the cabbage into small pieces. Place in a medium bowl. Chop and seed the apple, add to the cabbage. Add the grapes and nuts. In a small bowl mix the lemon juice, mayo sugar and salt to taste.
Pour over the cabbage and mix. Chill in the refrigerator for about ½ hour before serving.


This is a good side dish with any picnic food. It is even nice enough to take to a pot luck- which is where I first discovered this treat.

Mistress Kimberly

Spring is in the Air!

Spring is here!

Spring always reminds of light suppers and different types of salads, and meals that take no time to make.

Why not do something different for dinner? How about an orzo salad with a Chinese twist? Simple to put together, and tasty. Orzo is always fun. It is this small rice-shaped pasta. Sometimes you can substitute it for rice, and visa versa. The cool part of this dish is that it can be served hot or cold.
Why not make a little extra for lunch? Take this to work and your co-workers may be jealous.

Pork tenderloin marinated in teriyaki cut into bite sized pieces. (Turkey and be substituted if you prefer)
One medium onion, minced
2 cups of bell peppers-mix green, red and yellow, cut into bite sized pieces
2 cloves of garlic, minced
teriyaki sauce
soy sauce
Chinese 5 spice.
One box of Orzo pasta.
One cup of sliced mushrooms
½ a bag of frozen pineapple chucks
2 tablespoons of apricot/pineapple jam
1 tablespoon of Dijon mustard

Bring a big pot of water to boil and salt and a tablespoon of sesame oil.
Chop up green beans. Be sure to remove the tip and strings add to the pork
Add mushrooms, add pineapple

Heat until the mushrooms and cooked and the pineapple is hot.
To finish the sauce, add a little more teriyaki and soy sauce, the jam and the mustard. Bring to a boil in order to melt the jam and incorporate into the dish
Drain the orzo and Mix it into the pork.
This dish is good hot or cold. Keep the leftovers in a sealed container in the refrigerator. It is good for about a week.
Peace
Kimberly

http://dreamingtoday.info