VINAIGRETTE SCALLOPS AND SHRIMP SALAD
Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.
Provided by Marie's Dressings
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
- Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 8.9 g, Cholesterol 442.6 mg, Fat 13.8 g, Fiber 2.9 g, Protein 50.4 g, SaturatedFat 2.7 g, Sodium 751.3 mg, Sugar 4 g
BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE
This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.
Provided by France C
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
- Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
- Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
- Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.4 g, Fat 14.9 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 330.3 mg, Sugar 7.2 g
LOBSTER SALAD ON BRIOCHE WITH VANILLA-ORANGE VINAIGRETTE
Steps:
- In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve.
- Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds.
- Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
- Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve.
LOBSTER SCALLOP SALAD WITH BLOODORANGE VINAIGRETTE
Steps:
- Dressing: Juice the blood oranges. In heavy sauce pan on low, heat till reduces to about half, stiring consintly. let cool. In blender, combine the mustard, OJ, ginger, vinager, salt and peper to taste, blend. Slowly drizzle in oil till fully emulsified. mix in taragon last, but do not blend. Salad: Brake apart live lobster and saute the claws and tail over medium heat in a large skillet until cooked, about 5 min. (can freeze rest of head and claws for stock) Cool to room temp. then crack shells, extract meat, careful to get the claws out in whole pieces. Set aside. Clean the scallops, taking off the white muscle part. Wash, dry and brake apart the lettuce into indivdual leaves, keep covered in refrigerator until ready to serve. Shave the fennel. Dice the shallot and garlic very small. heat EVOO in the same large skillet (remove any lobster scum) over medium heat. saute the shallot and garlic till just soft, about 1-2 minutes, then add scollops. saute till almost cooked, about 2-3 minutes, then add lobster. mix till heated through, another 1-2 minutes. then turn off heat and add salt to tatse. arange the lettuce leaves on each plate then add fennel. then top with the warm seafood mixture. last, drizzle the dressing all around. garnish with the fennel sprigs.
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