Fresh Cauliflower And Shrimp Salad Recipes

CAULIFLOWER SHRIMP SALAD

Cauliflower Shrimp Salad image

Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.

Provided by Amy Brolsma

Categories Salad Vegetable Salad Recipes Cauliflower

Time 40m

Yield 10

Number Of Ingredients 8

Ingredients

1 head cauliflower, thinly sliced
1 pound shrimp - cooked, peeled, deveined and chilled
1 cup chopped green onions
3 eggs
1 cup mayonnaise
¾ cup creamy Italian-style salad dressing
¾ cup sliced black olives
1 tablespoon minced pimento

Steps:

Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
Mix mayonnaise and salad dressing together in a small bowl.
To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 6.6 g, Cholesterol 156 mg, Fat 27.8 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 4.2 g, Sodium 542 mg, Sugar 3.2 g

CAULIFLOWER AND SHRIMP SALAD

Cauliflower and Shrimp Salad image

Make and share this Cauliflower and Shrimp Salad recipe from Food.com.

Provided by Auntie Jan

Categories White Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut in to bite-sized pieces
1 large cucumber, peeled, seeded and diced
1 lb cooked baby shrimp
1 cup sliced pimento stuffed olive
4 cups cooked white rice, cooled (start with 2 cups uncooked)
1 1/2-2 cups mayonnaise (Bestfoods or Helmans)
hot pepper sauce (Tabasco)
salt and pepper

Steps:

Mix all ingredients and chill.
Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
Sometimes you can add more mayo and that will make it last a bit longer.

Nutrition Facts : Calories 298, Fat 12.5, SaturatedFat 1.9, Cholesterol 97.6, Sodium 370, Carbohydrate 33.8, Fiber 1.8, Sugar 4.1, Protein 12.9

FRESH CAULIFLOWER AND SHRIMP SALAD

FRESH CAULIFLOWER AND SHRIMP SALAD image

Categories Shellfish Vegetable Side No-Cook Low Carb

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 head of Cauliflower
1 cup celery sliced thinly, (include the leaves)
1/4 cup fresh parsley, chopped coarsely
freshly cracked pepper to taste
garlic salt to taste
Best Foods mayonnaise
3/4 lb. fresh salad shrimp
Parsley sprigs for garnish

Steps:

Wash cauliflower and drain well; cut into bite size flowerettes. In a large bowl combine the cauliflowerettes, celery and parsley. Add seasoning according to taste. Add enough mayonnaise to moisten and mix well. Carefully fold in the shrimp, garnish with sprigs of parsley and serve.

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Green Salad with Shrimp and Wine Vinaigrette image

This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

4 large artichokes
1 pound fresh asparagus, trimmed
1 cup chopped fresh cauliflower
1 cup fresh broccoli florets
1/2 cup dry red wine
2 shallots, finely chopped, divided
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups spring mix salad greens
1 bunch watercress
20 large shrimp, cooked, peeled and deveined
1 small fennel bulb, thinly sliced, fronds reserved
1/2 cup julienned sweet red pepper

Steps:

With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges

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