Tag: salads

Salads

Egg Salad Recipe

Egg salad is super easy and a great high protein, low carb dish for when you are cutting carbs. Of course, egg salad sandwiches make a great, easy lunch or party snack.

To make this egg salad recipe, you will need:

8 eggs
3 tablespoons mayonnaise or Miracle Whip
1 teaspoon mustard
1 tablespoon sweet pickle relish (optional)
Salt and Pepper to taste

Place the eggs in a saucepan, cover with water, and bring to a boil over medium high heat. Once the water starts to boil, lower the heat to simmer, place a lid on the pot and simmer for 20 minutes.

Drain the eggs and add cold water to the pan. Let the eggs cool down for a few minutes then crack the egg shells and place them back into the cool water and refrigerate for an hour.

Peel the eggshells off the eggs and rinse well. Dice the eggs and place in a mixing bowl. Add the remainder of the ingredients and stir until the dressing is over all the eggs.

Chill until ready to serve.

Egg Salad Recipe

Sharon Springfield

Tags eggs, salads

Dressings Salads Seafood Shrimp

Grilled Shrimp Salad with Tomato Vinaigrette

Post author By Sharon
Post date May 25, 2009
No Comments on Grilled Shrimp Salad with Tomato Vinaigrette

4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion

Preheat oven to 350 degrees.
Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place to-mato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

6 servings (serving size: 2-1/2 cups)

Tags avocado, prawns, salads, seafood, shrimp, tomatoes, vinaigrette

Chicken Breasts Salads

Crispy Chicken Cutlets Milanese

Post author By Sharon
Post date May 25, 2009
No Comments on Crispy Chicken Cutlets Milanese

1 egg, beaten
1 cup bread crumbs, Progressive Panko Crispy Italian Style
1 tablespoon grated Parmesan cheese
4 chicken breasts, cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt and pepper
4 cups salad greens
1 15 oz. can white beans, (cannellini), rinsed
1 cup tomatoes, grape, halved

Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets into egg, then intno crumbs to coat.

Heat 1 tablespoon oil in a large nonstick skillet. Add cutlets and cook 5 minutes, turning once, until golden and cooked through. Remove. Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl. Add remaining ingredients and toss to mix and coat.

Serve cutlets with salad mixture. Serve with lemon wedges.

Tags chicken breasts, salads