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

I always order mine on the side because I dont like a lot of dressing on mine. DH eats his without any dressing at all. I remember eating at a restaurant one time and I asked for ranch on the side and it came out with blue cheese on top of it. If it would have been ranch I would have eaten it. I cant even stand the smell of blue cheese much less eat it.

This salad was originally posted by Deborah_PS. It is terrific. My only comment is be judicious adding the oil. One cup is way too much. Paella Salad YIELD 6-8 hearty portions INGREDIENTS 1 cup good olive oil (actually needs less) 2 cups long grain rice 5 cups chicken stock 2 generous pinches saffron 1 to 1/2 teaspoons salt 1/3 cup red wine vinegar 1 to 1 1/2 pounds medium sized shrimp, cooked, peeled (Costco) 1/2 cup julienne slivers red pepper 1/2 cup julienne slivers green pepper 1 cup green peas (I use uncooked frozen) 1/2 cup halved black olives (a mix of Greek olives is good) 1/4 cup chopped parsley 1/4 cup chopped chives or green onion INSTRUCTIONS In large heavy bottomed pot with lid, heat less than 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes (try not to over cook). When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil (2/3 cup oil is sufficient). Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well. Serve at room temperature or slightly chilled.

dee, the same concerns crossed my mind. I’m a fanatic about keeping the grill grates clean. Not everyone is scrupulous about cleaning them. The woman who cleans for me will be here the day of the luncheon. Maybe I can dragoon her into helping me. We could probably knock out 8 halves in no time. I’d only be gone from the luncheon for maybe 15 minutes. I think I need to buy some romaine and start testing how long it remains palatable after grilling.