Wednesday, September 21, 2011
Apple and Spinach Salad 2 Tbsp fresh lime juice 2 Tbsp fresh orange juice 2 tsp Dijon mustard 2 tsp honey 1/4 tsp salt freshly ground black pepper to taste 1/2 cup thinly sliced red onion 8 cups fresh baby spinach (about 8 ounces) 1 large apple, cored and thinly sliced 1/4 cup (1 ounce) crumbled blue cheese Combine juices, mustard, honey, salt and pepper in a small bowl and whisk together. Place onions and spinach in a large bowl. Add dressing and toss together. Top with blue cheese. Summer Seafood Salad . r 4 ears corn, shucked 2 cups finely diced zucchini 1 cup finely diced tomato 6 ounces of your choice: crab, surimi crab sticks, or lobster 1/2 lb shrimp, cooked and peeled 2 Tbsp. fresh lemon juice 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 2 Tbsp. olive oil 1/2 cup slivered fresh basil leaves, divided recipe directions: Cook corn in boiling water for 7 minutes, or until done. Remove to a plate and let cool. Cut kernels from cobs and place kernels in a large bowl. Bring water to a boil again and add zucchini, and cook for 2 minutes. Drain and add zucchini to the bowl with the corn, and toss in the diced tomato. Whisk lemon juice, salt and pepper, and oil in a small bowl and set aside. Cut shrimp in half, and chop lobster or surimi. Place seafood in a medium mixing bowl, and add half of the basil. Add 2 tablespoons of the dressing mixture to the seafood and toss well. Add remaining basil and remaining dressing to the corn mixture in the large bowl, and toss well. To serve: Place lettuce leaves on 4 plates or a platter. Top with corn mixture, then top that with seafood mixture. Mexican Pasta Salad 8 ounces dried fusilli or rotellle pasta 6 green onions, ends trimmed and sliced thin 3 Roma tomatoes, chopped 2 fresh jalapeno peppers, seeded and minced 1 red bell pepper, cut into thin slivers 1 cup minced fresh cilantro 1 can (8 1/2 oz.) reduced-sodium kidney beans, rinsed and drained 1/4 cup red wine vinegar 1 Tbsp. salad oil 2 Tbsp. grated parmesan cheese Salt to taste recipe directions Cook pasta according to package directions until just tender to bite. Drain, then rinse with cold water until cool; drain well. In a large bowl, combine the pasta, onions, tomatoes, jalapenos, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well, and salt to taste.