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‘Salad’ Recipes

Wilted Spinach Quinoa Salad with Cranberries and Bacon

Wilted Spinach Quinoa Salad with Cranberries and Bacon

Love this Wilted Spinach Quinoa Salad with Cranberries and Bacon.  I could eat it alone as an entree salad or along side a nice juciy tenderlion or grilled shrimp. Ingredients: 1 cup quino (cooked to package directions) 1 package (6 ounces) fresh baby spinach, torn 6-8 slices crispy bacon 1/2 cup dried cranberries 1/4 cup green onion, [Continue...]

Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction

Ingredients For the shrimp: 3/4 cup dry white wine 3 garlic cloves, minced 1/2 teaspoon red pepper flakes Salt 1/2 lemon, juiced 1/2 cup olive oil 1 pound (U-15) jumbo shrimp, peeled and deveined 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp) 10 (8-inch) skewers, [Continue...]

Sweetwater Roast Chicken Salad

This is my version of one of my favorite salads from the Sweetwater Tavern in Northern Virginia. The secrete to plump cranberries and dates is to soak them. I like to put them in a bowl and cover them with water for about 30 minutes.   If you want really amazing flavor soak them in white [Continue...]

Celery Slaw with Shrimp

Ingredients – Creamy Cider Vinaigrette: 1/2 cup mayonnaise 1/4 cup sour cream or 1/4 cup buttermilk 1/4 cup olive oil 1/4 cup cider vinegar 1 tsp dry mustard 1 clove garlic, minced Celery Slaw: 2 lbs large shrimp, peeled & deveined 3 tbsp olive oil 1 tsp Spanish paprika sea salt and fresh ground black [Continue...]

Raw Artichoke and Lemon Salad

Ingredients: 1 large artichoke lemon, halved spring mix greens 1 1/2 teaspoons mild extra-virgin olive oil plus additional for drizzling 1 teaspoon chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1 wedge Parmigiano-Reggiano for curls Directions: Cut off artichoke stem and discard. Cut off top inch of artichoke [Continue...]

Lemony Orzo Salad

Lemony Orzo Salad

Ingredients: 1 1/2 cups orzo 2 1/2 cups vegetable stock 2 small zucchini 16 black olives 1/4 cup sliced almonds 4 tbsp olive oil 1 tbsp lemon juice 1 tbsp chopped cilantro 1 tbsp chopped parsley a pinch of ground cumin a pinch of cayenne pepper Directions: Cook orzo in vegetable stock until al dente. [Continue...]

Berry and Goat Cheese Salad

Berry and Goat Cheese Salad

Ingredients: 1 Cup Fresh Strawberries 2 Tbsp. Balsamic Vinegar 1 Tbsp. Olive Oil 1 tsp. Honey 2 Tbsp. Chopped Pistachio Nuts 1 4 oz. log goat cheese 4 Cups Arugula Leaves 1 cup mixed blackberries, blueberries and strawberries Directions: For the dressing: in blender combine 3/4 cup of strawberries, vinegar, oil, and honey. Blend until [Continue...]

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