Shrimp Edamame and Artichoke Salad

Date April 18, 2010

This salad not only looks amazing but it tastes surprisingly great! Healthy and light, it’s a perfect healthy lunch on a spring day. I bought frozen shelled edamame (soybeans) which I let defrost overnight in the fridge, along with the frozen cooked shrimp. If you’re looking for a quick and easy low-fat meal, this salad is a great option.

From: About.com Low Fat Cooking
Prep/Cook Time: 20 minutes
Serves: 4
Per serving: Cal: 284, Fat: 9.2g, Fib: 7.9g, Prot: 28.2g

Ingredients:

6 cups baby spinach
3/4 pound cooked shrimp
3/4 cup frozen edamame (soybeans),thawed
1 14-ounce can water-packed artichoke hearts, drained
3 vine-ripe tomatoes, cut into wedges

For the Citrus Dressing:
Juice of 1 medium orange
Juice of 1 large lemon
1 tbsp extra-virgin olive oil
1 tbsp water1 tbsp minced fresh parsley

Directions:

Wash and dry spinach leaves. Arrange in 4 bowls or on 4 salad plates. Arrange shrimp, edamame, artichoke hearts and tomato wedges on top. Combine dressing ingredients in a small jar and shake vigorously until blended. Drizzle over salad just before serving.

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Beaver Lake Pasta Salad

Date May 27, 2008

This past Saturday was a gorgeous sunny day, so a few of our friends decided we would head over to Beaver Lake for a picnic and some sun worshiping. Amongst the group were several of our male friends who have true “male tastebuds” and appreciate pizza & beer as many foodies would a fine glass of Chardonnay and Oysters. So I decided to make a classic pasta salad for the picnic but with a slight twist. Loaded with fresh veggies and dressed with a nice tangy dressing - which requires zero prep. Everyone loved the salad, especially the “guys”. This salad transports well and is great for picnics since the only dairy is heavily salted - vegetarian friendly to boot! We hope you enjoy this salad with great weather, friends and lots of fun like we did. Read the rest of this entry »

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Tuscan Cheese Soufflé over Baby Arugula Salad

Date November 3, 2007

This is a simplified version of soufflé since there are no beaten egg whites in the batter to lend volume.

From: Rustico Cooking by Micol Negrin
Serves: 12

Ingredients:

For the soufflés

Read the rest of this entry »

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