- 1/2 cup Creamy Tomatillo Salsa
- 1/4 cup Mayonnaise
- 2 packages (198g package) Sweet Butter Lettuce Blend
- 3/4 pound cooked tiny bay shrimp
- 11/2 cups Grape Tomatoes, halved
- 1 firm-ripe avocado, peeled, pitted, and chopped
- In a small bowl, whisk together salsa and mayonnaise until well blended.
- Place lettuce in a large bowl. Rinse shrimp under cold water and drain well. Pat shrimp dry between paper towels.
- Add shrimp to lettuce along with tomatoes and avocado.
- Add salsa mixture and gently toss until evenly blended. Divide salad among plates or bowls and serve immediately.
Healthier Alternative: Use Light Mayonnaise instead of regular to lower the fat content significantly.
This Jell-O salad can replace the cranberry sauce that goes with your turkey.
- 1 can (14 oz) whole berry cranberry sauce
- 1 large (6 oz) pkg cranberry Jello
- 2 cups boiling water
- 1 cup cold water
- 1 diced Granny Smith or Golden Delicious apple
- 1 – 2 stalks celery, finely chopped
- 1/2 cup walnuts, coarsely chopped
- 1/2 small (3 oz) pkg cranberry Jello (optional)
- Empty cranberry sauce into 5 or 6 cup serving bowl.
- In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
- Stir dissolved jello into cranberries.
- Add apple, celery and walnuts.
- Refrigerate several hours until firm.
Note: Once jelled, I like to top it off with a thin layer of Jell-O – since the fruit tends to float to the top and stick out slightly. This Jell-O salad layers itself.
- 1/3 cup Mayonnaise
- 1/4 cup Chili Sauce
- 3 tablespoons Lemon Juice
- 1 package (5 oz.) Spring Mix
- 1 package (16 oz.) Cooked Shrimp, 71/110 count, peeled, deveined, thawed and blotted dry
- 1 avocado, peeled and coarsely chopped
- 11/2 cups grape tomatoes
- salt and pepper to taste
- To make dressing, stir together mayonnaise, chili sauce and lemon juice in a small bowl.
- Put greens, shrimp, avocado and tomatoes in a salad bowl.
- Add as much dressing as desired and toss well. Season with salt and pepper. Divide among plates.
Serve the salad with ciabatta breads.
- 8 white anchovies (see Note)
- 1 garlic clove
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound jumbo lump crabmeat, picked over for cartilage
- 1 tablespoon snipped chives
- 1 1/2 teaspoons chopped tarragon
- 1/4 cup finely diced roasted red pepper
- 1/2 pound baby romaine lettuce leaves
- In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
- In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.
Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.