Posts Tagged Salad

Shrimp Caesar Salad

This has been, to be blunt, a very low-cooking week.  It’s my last week of maternity leave and I just didn’t feel like exerting myself.  Monday we had the greek-chicken-and-chickpea stew again, Tuesday I defrosted some chili from the freezer, Wednesday and Thursday were leftovers, and tonight we had shrimp caesar salads.  This consists of pan-seared shrimp on top of a FreshDirect caesar salad, and is just about the bare minimum of effort one can put in and still legitimately claim to have made dinner.  The marinade for the shrimp is as follows:

  • lemon juice
  • olive oil
  • salt
  • red pepper flakes
  • fresh rosemary if you have it (I did)
  • lots of garlic

Puree everything into a thin paste.  Toss with shrimp, let marinate at room temperature for 15 minutes (much longer than that and you’ll wind up with ceviche).

Heat a little oil in a medium skillet (stainless or nonstick, doesn’t matter) until just barely smoking.  Cook the shrimp until lightly browned on both sides – do not overcook or they will become rubbery.

Put shrimp on salad.  Eat!

(Tomorrow we’re having chicken with a Trader Joe’s simmer sauce.  Do not expect a recipe for this.)

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Greek-style Picnic Salad

I did not cook this – my husband did!  It was yummy.  (Even Dylan thought so!  Kind of!)

dscn3997 Read the rest of this entry »

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Mediterranean Veggie Pita

Another healthy salad sandwich!  I’m on a roll!  (Get it?  Roll?  Ha…?)

  • 1 cucumber, seeded peeled chopped
  • 3 plum tomatoes, chopped & drained well
  • 1 can quartered artichoke hearts, drained well
  • 1 small red onion, chopped
  • 1/2 cup halved Kalamata olives
  • 1/3 cup crumbled feta cheese
  • 3 tbsp each chopped fresh mint and oregano*
  • salt & pepper to taste – easy on the salt, the olives and the feta may be enough

Mix everything together.

Serve in pita bread w/ hummus.

*Not in the original recipe, but obviously needed!

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Mediterranean Tuna Salad (sandwiches)

Warm weather = salads.  Finally!  This was delicious as a sandwich filling, but would also be good with some shells or rotini for a picnic pasta salad.

  • 2 cans good-quality tuna
  • 1 can quartered artichoke hearts, drained well & coarsely chopped
  • 1 red bell pepper, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1/2 small red onion, chopped
  • 1/4 cup each chopped fresh basil & parsley
  • 1 tbsp chopped fresh oregano
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice (from 1/2 lemon)
  • salt & pepper to taste

Mix everything together in a bowl.  Eat.

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