Lime Marinated Grilled Shrimp Salad

Now that winter is over and it’s officially spring (for the most part) it’s time to get “beach body ready”!  Even if you’re not trying to lose weight it’s always a good idea to eat a healthy balanced diet and this recipe is perfect.  When I made this dish I wanted something quick and easy to make with as few ingredients as possible and this is what I came up with 🙂

……………………………………………………………………………………………………………..

Ingredients

1 pound shrimp, peeled & deveined
2 tbsp olive oil
2 tbsp lime juice
2 tsp lime zest
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
salt & pepper to taste
mixed greens
vinaigrette dressing

Directions

In a medium bowl combine shrimp, olive oil, lime juice, lime zest, cumin, oregano, garlic power, salt and pepper.  Toss shrimp so that each piece is evenly covered in marinade.  Cover with plastic wrap and refrigerate for 15 minutes.

Heat grill or grill pan over medium high heat.  Place shrimp on grill and cook about 4 minutes on each side.  Allow shrimp to cool slightly and serve on top of mixed greens tossed with vinaigrette dressing.

 

*An NCJ Original*

 

Print this Recipe

Mixed greens, strawberry & goat cheese salad

This is hands down one of the best salads I’ve tasted. Sweet and refreshing, just in time for Spring!

 

 

Ingredients

  • 1/3 cup cider vinegar
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 small red onion, grated
  • 1 1/2 tablespoons poppy seeds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1 1/2 pounds fresh mixed greens, washed and torn into pieces
  • 1 can hearts of palm, drained and chopped
  • 2 cups strawberries, stemmed and sliced
  • 1 cup chopped walnuts
  • 6 ounces goat cheese, cold

 

Directions

  1. For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Make sure not to let the dressing boil.
  2. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
  3. In a salad bowl, combine the mixed greens, hearts of palm, strawberries, walnuts and goat cheese. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

 

Source: inspriration from Paula Deen (http://www.foodnetwork.com/recipes/paula-deen/spinach-strawberry-and-hearts-of-palm-salad-recipe/index.html)

Print this Recipe

Fried Goat Cheese & Pear Salad

I hope you all like goat cheese because I seem to put it on most of my salads.  I’m going to try something different next time I promise but I couldn’t resist making this salad for lunch today.  I had something similar when I started my job about a year ago.  My boss took me out to lunch on my first day and one of the easiest things to eat in a business setting is a salad, right?  That was kind of the problem…it was so good and so easy to eat that I wolfed it down right in front of my boss.  I must not have offended him too much cause I still have my job, lol.

 

Ingredients

  • 4 cups leafy greens
  • 1 red pear, thinly sliced
  • 1 small log of goat cheese
  • 1 egg
  • 1 cup Italian bread crumbs
  • 1/2 cup canola oil
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • salt & pepper to taste

Directions

  1. In a large bowl toss together the lettuce and pears. Set aside.
  2. In a small bowl whisk the egg and place the bread crumbs into another small bowl.  Cut a small log of goat cheese into small pieces, about the size of 2 tbsp. Roll the piece of goat cheese into a ball in your hands and then gently mold into a disk shape. Repeat this process for the remaining goat cheese.
  3. Dip each of the pieces of goat cheese in the egg wash and then into the bread crumb mixture. Repeat this process once more.  Using your fingers, make sure the bread crumbs are firmly into the goat cheese and set aside.
  4. Heat the canola oil in a small skillet over medium heat. Lightly fry the goat cheese rounds for about a minute on each side until they are golden brown and are just slightly melted on either side but still retain their shape. Remove from oil and set aside on paper towel.
  5. In a small bowl, whisk together the olive oil, balsamic, honey, salt and pepper. Toss the salad with dressing.  Sop with the fried goat cheese and serve immediately.

 

Slightly adapted from Gaby Dalkin (http://whatsgabycooking.com/fried-goat-cheese-salad/)

 

Print this Recipe

Grilled Jerk Shrimp Orzo Salad

Eating healthy has always been a battle for me, especially when trying to lose weight.  Now that the weather is getting warmer I’m extremely motivated to eat a more balanced diet but it’s always easier when you find something you like.  For example, I love love love hummus and carrots as a snack, almonds are a new favorite and strawberries and pears satisfy my sweet tooth.  Now I get to add this meal to the “health foods I love” list.  It’s definitely got a kick but the coolness of the vegetables and dressing help give it balance.  This would definitely impress your guests and would be perfect to serve at a cook out.

 

Yield: 2 servings

Ingredients 

For the salad: 

  • 1 large ear sweet corn in husk
  • 1 teaspoon olive oil
  • 1/2 cup uncooked whole wheat orzo pasta
  • 6 fresh asparagus spears, trimmed
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Caribbean jerk seasoning
  • 1 small sweet red pepper, sliced into 1/2 inch strips

For dressing:

  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 1 tablespoon lime juice (juice of 1/2 lime)
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

 

Directions

Carefully peel back corn husk to within 1 in. of bottom; remove silk.  Brush corn with oil, rewrap corn in husk and secure with kitchen string.  Grill corn, covered, over medium heat for 30-35 minutes or until tender, turning often.  Meanwhile, rub shrimp with jerk seasoning and refrigerate for 20 minutes.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cook orzo according to package directions.  Drain and rinse in cold water; set aside .  Grill asparagus, red peppers and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cut corn from cob, cut asparagus into 1-in. pieces and chop red peppers and add all veggies to bowl.  Add the shrimp, orzo and pepper.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat. 

 

Source: http://www.tasteofhome.com/Recipes/Grilled-Jerk-Shrimp-Orzo-Salad?refurl=&_mid=2271465&_rid=2271465.1311011178.206380

 

Print this Recipe

Summer Egg Salad

 

Ingredients

  • 8 eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 1/4 cup chopped green onion
  • salt and pepper to taste
  • 1/4 teaspoon paprika

Directions

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

 

Adapted from Allrecipes

 

Print this Recipe