Posted in the wrong forum! Sorry! I'll post this in the cooking forum.

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

There's also nothing "wrong" with placing a gelatin salad in a bowl or individual serving dishes. A mold isn't necessary - it tastes the same. I use unflavored gelatin and 100% fruit juice instead of boxed gelatin, but here are a few recipes from a Jell-O pamphlet (1985). COOL AS A CUCUMBER SALAD 1 PKG. (4-serving size) Sugar Free or regular Jell-O, lime flavor 1/4 t. salt 3/4 c. boiling water 1 T. lemon juice 1/2 c. cold water ice cubes 1/2 c. sour cream 1 c. chopped seeded, peeled, cucumbers 1 T. minced onion 1 t. (dried) dillweed or 1 T. chopped fresh dill Dissolve gelatin and salt in boiling water. Add lemon juice. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Blend in sour cream; add remaining ingredients. Pour into individual dishes and chill, soft set in 30-minutes. 6 servings. 50 calories per serving if using Sugar Free gelatin. ~~~~~~~~~~~~~~~~~~~ MUNCH CUPS 1 pkg. (4-serving size) Sugar Free gelatin, orange or lime flavor 3/4 c. boiling water 1/2 c. cold water ice cubes 1 t. lemon juice (optional) 1-1/2 c. sliced or diced vegetables or fruit Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin with lemon juice, stirring until slightly thickened. Remove any unmelted ice. Add vegetables and spoon into individual dishes. Chill, soft set in 30-minutes. 6 servings. 15 calories per serving. Suggested Variations: sliced celery, chopped cabbage, shredded carrot; chopped cabbage, chopped apple. WALDORF TOSS 1 pkg. (4-serving size) Sugar Free Jell-O gelatin, any RED flavor dash of salt 3/4 c. boiling water 1/2 c. cold water ice cubes 1/2 c. diced apple or pear 1 small banana, sliced 1/4 c. sliced celery (or chopped nuts, optional) Dissolve gelatin and salt in boiling water. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Fold in fruits and celery. Spoon into individual dishes. Chill, soft set in 30-minutes. 5 servings. -Grainlady

plllog, if you freeze then thaw tofu, it changes the texture to be less pasty, more chewy, more voids, less soft, more meat-like. Grab a block and try, it’s kind of cool. Smoked tofu is another angle, you can buy that in Asian markets. Whether it will sub well for tuna in tuna salad I’m not sure, but I’d cube it then mix with mayo, seasonings, the usual tuna salad stuff, and then take a portion and experiment with the tiniest amount of fish sauce. In fact ,I’m now thinking there must be a better way to get that tuna-y flavor than fish sauce, because canned tuna is not really “fish-y“ which is why kids will eat it, and it’s not really salty either. Maybe forget about “fish”-ish and instead try “umami”-ish things. I’m a fan of nutritional yeast, of dry cheeses like ricotta, of powdered mushroom.