Monday, July 05, 2004

Two Super-Tasty Salads!

Here's two recipes for easy salads that were a hit at Fourth of July parties~

Chicken Salad w/Apples and Walnuts
from Everyday FOOD May 2004 pg. 63
Serves 4
1. In a large bowl, whisk together 1/2 cup reduced-fat mayonnaise, 3 tblspn lemon juice, 1/2 tspn salt, & 1/4 tspn pepper. 2. Shred 2 large, seasoned & cooked, skinless, boneless chicken breasts and add to dressing. 3. Peel & chop 2 Golden Delicious apples, thinly slice 3-4 celery stalks, add to dressing. 4. Add 1/2 cup toasted walnuts and serve over lettuce

Notes: I usually double the dressing, it seems too dry to me. I season the chicken w/thyme, salt and pepper. You can also use canned turkey for faster preparation; and instead of trying to "shred" it, I just sliced it thinly and cut it up. To toast the walnuts, I just followed the directions on the Diamond brand bag of nuts I bought at Freddies: spread out in one layer on a cookie sheet for 5-10 minutes at 350 degrees. **

Greek-Style Pasta w/Shrimp
from Everyday FOOD June 2004 pg. 60
Serves 6
1 lb. gemelli or other short pasta (such as mini-penne)
2 tblspn olive oil
1 lb. peeled & deveined medium shrimp
2 garlic cloves minced
1 & 1/4 cup plain low-fat yogurt
1 tblspn lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup Kalamata olives, pitted and coarsely chopped

1. Cook pasta in boiling water until al dente, drain.
2. Meanwhile, in a large skillet, heat oil over medium heat, add half the shrimp. Cook until just opaque throughout, about 3 minutes,. Transfer to a large bowl. Repeat w/remaining shrimp.
3. Add garlic and 2 tblspn water to skillet and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl w/shrimp.
4. Add pasta, yogurt, lemon juice, mint and olives; season w/salt and pepper. Toss to combine.

Variation: you can replace the shrimp with 12 oz. thinly sliced bonless, skinless chicken breast.

Notes: I again doubled the yogurt dressing, was too dry ! Buy already cooked frozen shrimp; follow defrosting directions on package, then just cook them with the garlic. I buy minced garlic in the jars, it saves alot of time and mess, and for this recipe I bought canned, sliced olives. I also mixed the dressing up separatly, then tossed it with the shrimp and pasta.**

**I've typed these up pretty much exactly as they appeared in the magazine, I did make some minor changes:
lemon juice=shouled be "fresh lemon juice", like I have lemons sitting around all the time, NOT! I just bought a bottle.
chicken (in 1st recipe)=should be "1/2 of thyme roasted chicken" {refers to another recipe}; just use leftovers, canned turkey, or anything that will make it easier preparation; season to your taste.


The Moody Minstrel said...

Thank you for increasing the drool factor while decreasing the stress factor on this page.

Don Snabulus said...

Doh!!! agreed.