I get on food binges and my latest binge is Caesars Salads. I like the salads with only a little dressing, but I also like dressing them up with items that makes them a whole new tasty treat. Today’s dress up was with strawberries to create a Caesars Salad with Strawberries. [Read more…]
Once in a while I look for a way to use up things I have accumulated in my pantry and refrigerator. I thought it no better opportunity to create a Classic Cobb Salad for dinner. I already had everything, including the Creamy Italian Dressing to drizzle over the top, so there was nothing else left to do but chop, chop, chop! And boy, did I chop! All the chopping was worth it though, because the Hubby ate until I thought he was going to “founder” and said it was the best salad he had ever eaten.
During peak tomato season would be the best time to serve this delicious Wedge Salad with Creamy Italian Dressing. We love it anytime I can get tomatoes that taste like real tomatoes!
The family is having a huge potluck dinner at the Hubby’s sister’s house to honor all the Father’s. I knew time would be a factor, so I put together this Overnight Layered Salad to be ready when it was time to go.
- 4 cups baby spinach, washed and well drained
- 1 pound large shrimp, peeled and deveined
- 1 large garlic clove, minced
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 3 tablespoons fresh lime juice
- ¼ cup olive oil
- 2 tablespoons Blue cheese, crumbled
- 6 large strawberries, quartered
- ½ cup Peppered Glazed Pecans (see recipe below)
- Raspberry Balsamic Vinaigrette (see recipe below)
- In a food processor, place minced garlic, salt, pepper, lime juice, and olive oil; blend until smooth and emulsified. Place shrimp and marinade in a zip-type plastic bag; toss to evenly coat shrimp. DO NOT leave the shrimp in the marinade for more than 15 minutes, as the lime juice will start cooking the shrimp.
- Place the marinated shrimp onto the grill (I chose to place our shrimp on skewers) and cook approximately 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque. Remove from grill.
- Divide the spinach on individual plates. Top with Blue cheese, strawberries, and Peppered Glazed Pecans (see recipe below). Drizzle with Raspberry Balsamic Vinaigrette (see recipe below). Place shrimp on top and enjoy.
- ½ cup vegetable oil
- ½ cup Raspberry Balsamic vinegar
- ½ cup white sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- Pinch ground red pepper
- Place all ingredients in a container with a tight fitting lid and shake well.
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon unsalted butter
- 2 teaspoons light corn syrup
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon salt
- 1 cup pecan halves
- Combine brown sugar, butter, corn syrup, black pepper, and salt in a small heavy-bottomed saucepan. Stir over medium heat until butter is melted.
- Add pecans and cook, stirring constantly, 5-7 minutes or until pecans are fragrant and well coated with glaze.
- Spread pecans in a single layer on parchment paper (separate any pecans stuck together).
- Cool completely.