Grilled Shrimp, Almond & Vegetable Salad

Yield:  12 servings

Dressing:
1 pint Red wine vinegar
1 cup Olive oil
1 cup Feta cheese, finely crumbled
2 Tbsp. Sugar
1 Tbsp. Garlic, minced
1 tsp. Salt
1/4 tsp. Pepper

Salad:
6 Bell peppers, red, green or yellow
2 Red onions
6 Zucchini, medium
6 Yellow summer squash
6 Japanese or baby eggplant
3 lbs. Shrimp, medium, shelled
Olive Oil, as needed
2/3 cup Blue Diamond Sliced Blanched Almonds, toasted
2 3/4 lbs. Gourmet lettuce mix or mixed shredded greens (5 1/2 qts.)
Lettuce leaves, as needed

 

Preparation:
1.  For Dressing, in large container, combine vinegar, oil, cheese, toasted almonds, sugar, garlic, salt and pepper.  Cover and shake well.  Chill until needed.
2.  Remove stems and seeds from peppers; cut peppers into sixths.  Peel onions; cut each onion in half.  Cut each onion half into 6 wedges.
3.  Trim zucchini, yellow summer squash, and eggplant.  Cut each piece into lengthwise slices 1/4-inch thick.
4.  Brush vegetables and shrimp with olive oil, grill until vegetables are tender and shrimp turn pink and opaque, turning and brushing lightly with oil as needed.
5.  For each portion, place 2 cups lettuce mix on a lettuce-lined service plate.  Top with 3 pieces bell pepper, 2 wedges onion, and two slices each zucchini, squash, and eggplant. Arrange 1/4 lb. shrimp over salad. Sprinkle the toasted almonds on top. Shake dressing, pour aprox. 6 oz. over salad and serve it on the side. Enjoy!

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Yogurt Cake, kids party character cake pan idea

Strawberry Spinach Salad with Macadamia Nut Vinaigrette

 

Recipe by Chef Gina

 

Yield:  6 servings


Dressing Ingredients:

1/4 C. Olive Oil

1/4 C White Balsamic Vinegar

1/4 C. Water

1 Tbsp. Dijon Mustard

1/4 tsp. Vanilla Extract

1/4 C. Macadamia Nut Oil

 

Sea Salt & Black pepper, as needed

 

Salad Ingredients:

10 oz. Baby Spinach, washed and dried

 

1/4 lg. Red Onion, sliced thin

 

1 C. Strawberries, sliced thin

 

1/4 C. Sliced Almonds, toasted

 

Preparation:

Whisk together the first 6 ingredients and add salt and pepper to taste.

Pour into container and place in refrigerator. For the salad, wash spinach,

and use a very sharp ceramic knife (non reactive and your produce will stay fresh many days after slicing) to slice the onion paper thin, slice the strawberries and place both on top of the spinach. Add the toasted almonds and serve with dressing!

 


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