Lime-Shrimp Avocado Pasta Salad

This shrimp pasta salad with lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro tossed with cellentani pasta is a perfect springtime pasta salad to celebrate Cinco De Mayo or a Mexican Fiesta.

This Lime-Shirmp Avocado Pasta Salad was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.


Lime-Shrimp Avocado Pasta Salad
Recipe from Allrecipes.com

Ingredients:

• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1/4 cup lime juice
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 4 avocados - peeled, pitted and diced
• 1 pint grape tomatoes, quartered
• 1 large red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• salt and ground black pepper to taste

Directions:

1. Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
2. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
3. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
4. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
5. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
6. Pour dressing over shrimp mixture; toss to coat. Chill before serving

 

Lime-Shrimp Avocado Pasta Salad

Golden Jewel Blend Mediterranean Salad with Feta

Prepared By Kelly

Ingredients:

• 1 pkg (8 oz) Food You Feel Good About Golden Jewel Blend (Grocery Dept), cooked per pkg directions, chilled
• 1/2 cup Food You Feel Good About Lemon Vinaigrette, divided (Produce Dept)
• 1 small red onion, diced (about 1/2 cup)
• 1/2 cup Roasted Red Tomato Strips (Mediterranean Bar)
• 1/2 cup Kalamata olives (Mediterranean Bar), sliced
• 1 Tbsp chopped Food You Feel Good About Oregano
• 1 pkg (0.25 oz) Food You Feel Good About Mint, chopped
• 1/2 pkg Food You Feel Good About Fresh Baby Spinach, thinly sliced
• 1/2 cup plain crumbled feta (Cheese Shop)
• Salt and pepper

Directions:

1. Place cooked grain blend in large mixing bowl; stir in 2 Tbsp vinaigrette. Chill about 1 hour, stirring often to prevent sticking.
2. Add onion, tomato, olives, oregano, mint, spinach, and feta to grain blend. Stir to mix.
3. Add remaining 6 Tbsp lemon vinaigrette; season with salt and pepper. Toss.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Warming Up with Soup, Bread and Salad ...

Taste Tempters is bringing in the new year with a Soup, Bread and Salad theme. It's been below zero temperatures the last few days so what better way to bring in the new year with some warm soups, homemade bread and salad.

Our Menu for tonight:

• Pear Salad with Raspberry Cream Dressing
• Cheddar French Bread
• Olive-Rosemary Dinner Rolls
• Baked Potato Soup
• Wonton Soup
• Chipotle Chicken and Tomato Soup
• Sweet Potato Soup

Recipes will be posted later this week!

Pear Salad with Raspberry Cream Dressing

Prepared By Debbie

Ingredients:

* 3/4 cup sour cream
* 1/4 cup raspberry preserves
* 3 tablespoons red wine vinegar (I used Raspberry Blush Vinegar)
* 1/8 teaspoon Dijon mustard
* 4 firm, ripe pears
* 2 tablespoons lemon juice
* 1 head Bibb lettuce, torn
* 1 small head romaine lettuce, torn
* 1/2 cup freshly shredded Parmesan or Asiago cheese
* 1/2 cup Caramelized Pecans (another variation is to replace nuts with 6 bacon slices, cooked and crumbled)
* 1/2 cup fresh raspberries (I'm substituting with dried cranberries)

Preparation:

1. Whisk together first 4 ingredients. Set dressing aside.
2. Peel pears, if desired; quarter pears. Brush with lemon juice.
3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, nuts (or bacon), and raspberries.

Mixed Greens Cashew Salad with Orange Dressing

Prepared By Karen

Salad:
Mixed Greens
Mandarin Oranges (1 can drained)
Cashews
Chow Mein (crisp) Noodles

Dressing:
1/3 cup apple cider vinegar
3/4 cup sugar
½ tsp. dry mustard powder
Sprinkle of salt
½ cup vegetable oil
3 TBSP. Orange Juice

Preparation:
Toss salad. Mix dressing in a blender. Serve and enjoy!

Fiesta Salad

Prepared by Debbie

Recipe Coming Soon ...

Blueberry Picking

This was not a Taste Tempters cooking club event but thought I'd share since I love blueberries and love picking them every July!



Blueberry Spinach Salad

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup raspberry vinegar
• 2 tsp Dijon mustard
• 1 tsp sugar (can add more if you like it sweeter)
  
• 1/2 tsp salt
• 1 (10 oz) pack fresh spinach
• 1 (4 oz) pack feta cheese or blue cheese, crumbled
• 1 cup fresh blueberries
• 1/2 cup almonds, toasted
• 3 hard boiled eggs, chopped
• 6 slices bacon, cooked & crumbled

Directions:

• In a jar with tight-fitting lid, mix first 5 ingriedents and shake well. In a large salad bowl, toss the spinach, cheese, blueberries, almonds, eggs and bacon. Add dressing, gently toss; serve immediately.

Note: In this photo I served the spinach salad with a baked potato, bacon & feta cheese (rather than putting the cheese and bacon on the salad I put it on the potato). This recipe was adapted from this Blueberry Spinach Salad recipe on Allrecipes.com.

Gurkensalat aka Cucumber Salad

Prepared by Theresa

Ingredients:

• 2 large cucumbers
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup sour cream
• 2 tablespoon minced fresh parsley
  

Directions:

Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

Prepared By Kelly

"I have always wanted to attempt to capture "Chat-a-Wyle's" pasta salad and I think I may have found it" ... Kelly

Sweet & Sour Pasta Salad

Ingredients:

* 1 (16 ounce) package tricolor spiral pasta
* 1 medium red onion, chopped
* 1 medium tomato, chopped
* 1 medium cucumber, peeled, seeded, and chopped
* 1 medium green pepper, chopped
* 2 tablespoons minced fresh parsley
DRESSING:
* 1 1/2 cups sugar
* 1/2 cup vinegar
* 1 tablespoon ground mustard
* 1 teaspoon salt
* 1 teaspoon garlic powder

Directions:

1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside.
2. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Farmer's Market Salad With Strawberries & Goat Cheese

Prepared By Kathy

Farmers Market Salad With Strawberries and Goat Cheese

Ingredients:

• Fresh salad greens for 2 servings (loose leaf lettuce, romaine, dandelion, spinach and baby arugula would all work well, as would a good spring mix)
• 6 to 8 strawberries, or more if you like
• A few drops good balsamic vinegar (optional)
• 1 ounce fresh goat cheese (about ¼ cup crumbled)
• 1 plump farmers market scallion (or 3 thin supermarket ones)
• 2 teaspoons sherry vinegar (or your favorite vinegar)
• 1 teaspoon Dijon mustard (regular or herb-flavored)
• Salt and pepper to taste
• A pinch of sugar (optional)
• 2 tablespoons olive oil or vegetable oil

Directions:

1. Rinse the salad greens well, tear into large pieces, and either pat dry or spin in a salad spinner. Refrigerate if not serving the salad right away.
2. Rinse the strawberries under cool running water, and cut off the green cap and any tough core with a paring knife. Cut strawberries in half if they’re small, in quarters if they’re larger.
3. Place the strawberries in a small bowl and drizzle with a few drops of good balsamic vinegar if you have it. The rich sweetness of the vinegar complements the flavor of the strawberries, but if you don’t have any good balsamic vinegar, you can skip this step. Set the strawberries aside until you’re ready to add them to the salad.
4. Unwrap the goat cheese and break into small pieces. If the cheese is so soft it doesn't crumble easily, you could instead spread it on thin slices of toasted French bread and then cut the slices into small pieces, so they become goat cheese croutons.
5. To make the vinaigrette, place the vinegar and mustard in a small bowl, and add a little salt and pepper. Whisk together until the salt is dissolved and the mustard and vinegar are well incorporated. Then whisk in the oil in a steady stream until the vinaigrette thickens and looks smooth. Stir in the chopped scallions. Taste and add more salt if needed, and if the dressing is too tart, add a pinch of sugar.
6. To assemble the salad, place the greens in a large bowl and toss with the vinaigrette until the greens are lightly coated. Divide the greens between two plates, top each with the crumbled goat cheese, and arrange the strawberries on top.

Makes 2 servings.

Crunchy Turkey Salad

Prepared By Kelly

Crunchy Turkey Salad

(Recipe from: Family Circle Magazine - June 2009)

Ingredients:

• 1/3 Cup Olive Oil
• 3 Tbsp White Wine Vinegar
• 3 Tbsp Sugar
• 1 Tbsp Poppy Seeds
• 1/4 tsp. Black Pepper
• 1 Large head Bibb Lettuce, washed
• 2 Cups diced cooked turkey or cooked chicken (about 3/4 lb.)
• 3 Scallions, sliced (I may put this on the side for people to add their own)
• 1 Cup sliced almonds
• 1 Cup chow mein noodles ( such as La Choy)

Directions:

1. In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside
2. Chop lettuce; you should have about 8 cups. Transfer to a medium size bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

Mediterrane Orzo Pasta Salad

Prepared By Jill

Dressing Preparation:

In a bowl whisk together:

• 1/4 cup lemon juice
• 6 Tbsp olive oil
• 1 1/2 tsp lemon zest
• 1-2 garlic gloves, chopped
• 1/2 tsp oregano

Salad Preparation:

1. Cook and drain 16oz. Orzo pasta, rinse and drain well
2. Cut and dice: 1 red pepper, 1 yellow pepper, 1 sweet onion, 3 carrots
3. Toss with pasta
4. Add sliced black olives (as much as you like, I omit all together!)
5. Add dressing, and just prior to serving top with 4 oz. crumbled Feta cheese.

This salad is not supposed to be chilled prior to serving. Just make the pasta and rinse with cold water so it cools down, then add chopped veggies, dressing, top with Feta, and you're ready to serve!

ENJOY!!

Irish Mist Salad Dressing

Prepared by Kelly

Ingredients:
* 1/4 c. Dijon mustard
* 1/4 c. Irish Mist liqueur
* 3 tbsp. red wine vinegar
* 3 tbsp. honey
* 6 tbsp. vegetable oil
* Salt and white pepper (optional)

Preparation:
Blend all except oil first, then whisk in oil in thin stream. Great on spinach or fruit salad.

Category: Irish Night, Carol's Place March 2008