SEAFOOD SALAD III
Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.
Provided by Krista B
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g
CHRISTMAS SEAFOOD SALAD (CAPPON MAGRO)
Provided by Giada De Laurentiis
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the dressing: Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended. Gradually whisk in the oil, salt and pepper.
- For the vegetables: Add enough cold water to a heavy large pot to reach a depth of 2 inches. Bring the water to a boil over medium-high heat and add the salt. Add the green beans, carrots and cauliflower. Cook until crisp-tender, 5 minutes. Using a slotted spoon, remove the vegetables and place in a bowl to cool.
- For the seafood: Add the wine to the vegetable cooking water. Adjust the heat so the liquid is barely simmering. Add the cod and simmer until cooked through, about 5 minutes. Using a slotted spoon, remove the cod and set aside. Add the clams and shrimp to the pot. Cover and cook until all the clams have opened and the shrimp are cooked through and opaque in the center, 4 to 5 minutes. Discard any unopened clams. Remove the pot from the heat.
- To assemble the salad: Arrange the carrots, green beans and cauliflower on a large platter. Arrange the shrimp, clams and cod on top. Drizzle with half of the dressing. Arrange the lemon wedges and beets around the edge of the platter
- Serve the cappon magro with toasted bread and the remaining dressing alongside.
SEAFOOD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
Nutrition Facts : Calories 350, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 149 milligrams, Sodium 783 milligrams, Carbohydrate 31 grams, Fiber 8 grams, Protein 32 grams
SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
KRISTIN CHENOWETH'S SALAD DRESSING
Actress Kristin Chenoweth shares a salad-dressing recipe she got from her mother.
Number Of Ingredients 4
Steps:
- Mix oil and vinegar. Add in garlic powder and sweetener. Pour onto mixed greens.
NEPTUNE'S SEAFOOD CHEF SALAD
This versatile & spec occasion salad for the seafood lovers among us is from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) & has a lot to recommend it. It is ideal as a luncheon entree, starter/salad course for an elegant dinner party or part of a cold soup, salad & dessert summer patio party when you want spare yourself cooking in a hot kitchen by serving things easily made ahead. (Times were not specified. I allowed 15-20 min for ingredient prep, but time does not include marinating the salmon under refrigeration & per the recipe assumes the other seafood items are prepared in advance). *Enjoy* !
Provided by twissis
Categories Vegetable
Time 20m
Yield 6 Seafood Salads, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours.
- Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
- SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.
Nutrition Facts : Calories 296.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 162.9, Sodium 344, Carbohydrate 4.7, Fiber 0.9, Sugar 1.9, Protein 38.8
KRISTINA'S POTATO SALAD
From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.
Provided by echo echo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Combine potatoes through peas.
- Combine mayonnaise through horseradish and toss with potatoes mixture.
- Chill.
- If desired, serve on a bed of spinach garnished with olives and lemon wedges.
Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5
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