Puget Sound Salad Recipes

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PUGET SOUND SALAD



Puget Sound Salad image

This is so delicious and elegant served in lettuce cups with a croissants and fresh fruit. Makes a very nice luncheon dish, but we like it on hot summer evenings, too! (Cooking time is chilling time.)

Provided by Chef PotPie

Categories     Crab

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb baby shrimp, cooked
1 lb king crabmeat
3 cups cooked rice
1 green bell pepper, chopped
1/8-1/4 cup milk
1 teaspoon salt
1/8-3/4 cup mayonnaise
1 cup chopped celery
1/2-1 purple onion, chopped
3/4 cup sliced almonds, toasted

Steps:

  • Combine all ingredients.
  • Chill all day or overnight.
  • Serve on lettuce cups with croissants and fresh fruit.
  • Enjoy!

Nutrition Facts : Calories 268.6, Fat 6.9, SaturatedFat 0.9, Cholesterol 135.8, Sodium 930.2, Carbohydrate 24.5, Fiber 1.8, Sugar 1.5, Protein 26.1

PUGET SOUND POTATO SALAD



Puget Sound Potato Salad image

This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.

Provided by Julesong

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb fresh white potato, cut in 1/2 inch pieces
1 cup cut fresh carrot, cut in 1/2 inch pieces
1 fresh fennel bulb, cut in 1/2 inch pieces (about 1 cup)
16 ounces canned garbanzo beans, rinsed and drained
1 cup chopped red onion
1/2 cup chopped roasted red pepper
1/2 cup chopped fresh parsley
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced, to taste
salt & freshly ground black pepper or tricolor pepper, to taste
4 hard-boiled eggs, peeled

Steps:

  • Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.
  • Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
  • Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
  • In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
  • In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
  • Pour dressing over combined vegetables and toss to coat well.
  • Cut the peeled hard boiled eggs in half, lengthwise; remove the yolks, discard the yolks from two of the eggs (or feed them to your pets), crumble the remaining yolks, and set aside.
  • Chop the egg whites and mix them into the salad, tossing well.
  • Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
  • Note: serve at room temperature, or salad can be covered and chilled up to 4 hours; also, you can substitute seasoned extra firm tofu for the eggs, if necessary; sometimes I add a teaspoon of Dijon mustard into the dressing.

Nutrition Facts : Calories 456, Fat 17.2, SaturatedFat 3.2, Cholesterol 212, Sodium 971.4, Carbohydrate 61.9, Fiber 11, Sugar 4.8, Protein 15.8

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