Here’s a dinner solution that is chock-full of fresh flavors. Throw it together before you head out the door, all the tastes will meld together, and dinner will be ready to serve when you return home!
Cold Shrimp Salad
Servings 4
Calories 186kcal
Ingredients
- 1 pound extra large cooked shrimp shelled and deveined but with tails left on
- 1 Tbsp fresh lemon zest
- 1 tsp Dijon mustard
- 2 Tbsp good quality mayonnaise
- 1/2 Tbsp aged white wine vinegar
- 2 tsp rinsed capers
- 1/3 cup cucumber finely chopped and seeded
- 1/4 cup red onion minced
- 2 Tbsp fresh dill minced
- sea salt and fresh ground pepper to taste
Instructions
- Place all ingredients in a bowl and carefully mix together.
- Refrigerate for at least one hour.
Notes
Serve with crusty french bread and a glass of Rosé.
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This dish is perfect for picnics – it can be made the day ahead and it is best served room temperature.
Mediterranean Rice Salad
Servings 6
Ingredients
- 1 1/2 tsp salt divided
- 1 1/2 cup jasmine rice
- 1/4 cup fresh lemon juice about 2 lemons
- 1/3 cup olive oil
- 1 clove garlic minced
- 1/2 tsp dried oregano or 1 tsp fresh oregano
- 1 tsp fresh chives or mint
- 1/4 tsp fresh ground pepper
- 1/4 tsp crushed red pepper flakes
- 2-3 cups spinach leaves chopped
- 1 red bell pepper finely chopped
- 1 cucumber peeled, seeded and diced
- 1/2 cup green onions sliced
- 1/2 cup chopped kalamata olives optional
- 1 cup crumbled feta cheese
Instructions
- Bring 2 1/2 cups of water to boil in a medium saucepan. Once boiling add rice and 1/2 t. salt. Turn heat to low, cover and simmer for 15 minutes.
- Remove from heat and let sit, still covered, for 5 minutes. Fluff with a fork and put in large bowl.
- While rice is cooking, make the dressing by whisking together the lemon juice, olive oil, garlic, oregano, chives/mint, 1 tsp salt, black pepper and red pepper flakes.
- Add the dressing to the rice, mix, and immediately add the spinach and toss. Let this sit until the dish is no longer steaming, about 15-20 minutes.
- Add remaining ingredients and stir. Serve at room temperature.
Notes
To make this dish a meal, sprinkle 1 1/2 pounds of shrimp (deveined and shelled, tails on) with kosher salt and fresh ground pepper. Sauté in a tablespoon of hot oil until shrimp curls and turns pink. You can also use sautéed chicken breasts instead of shrimp.
This recipe has been perfected over the years and is spectacular. Don’t let the word “spicy” fool you. It has a little kick, but is not overly spicy. The crunch of the peanuts, lettuce, and cucumber go great with the perfectly moist chicken. This recipe for four is under 300 calories per serving, so don’t feel guilty about enjoying it with a nice glass of chardonnay!
Spicy Asian Chicken Breast Salad
Servings 4
Ingredients
- 1 pound poached chicken breast sliced thin (see below for post on poaching chicken)
- 1/2 cucumber seeded, sliced in half lengthwise, thinly sliced
- 10 ounces butter lettuce
- 1/4 cup roasted peanuts chopped
- 2 Tbsp vegetable oil
- 1/2 cup green onions chopped
- 1 1/2 tsp minced garlic
- 1 1/2 tsp minced fresh ginger
- 1/2 tsp freshly ground pepper
- 1/8 -1/4 tsp red pepper flakes depending on how spicy you want it
- 4 Tbsp low-sodium soy sauce
- 2 Tbsp honey
- 1/2 tsp kosher salt
Instructions
- Divide lettuce among four plates.
- Top lettuce with sliced chicken, cucumbers and peanuts.
- Mix soy sauce, honey and salt in a small bowl. Set aside.
- In a small skillet, heat vegetable oil over medium-high heat.
- Add green onions, garlic, ginger, and peppers and stir constantly for 1 minute.
- Turn off heat and add soy and honey mixture.
- Top the salads with the dressing.
- Sprinkle with a little fresh ground pepper and salt.
Notes
Click here for poaching chicken post Perfect Poached Chicken