Salad Salad Salad (potato, butter, salads, leftover)

[Naturen]

Originally Posted by nmnita

Just tried a new one last night that was a good as any salad I have ever had.

Jicama slaw

All the ingredients were sliced very thin.

Jicama
red onions
jalapeno pepper (seeded)
mango
avocado

I just sliced everything and added a citrus dressing with equal amounts of Olive oil and oj plus juice and zest of one lime. Then I chopped about 1/2 cup of fresh cilantro and mix it in with the salad. I let it set for about an hour, but next time I will let it set even longer.

I'll have to try jicama. How would you describe the taste?

The salad sounds great and has all of my favorite fruits, vegetables and I adore cilantro.

[gentlearts]

Jicama has no taste, but it is very crisp and low cal. It is kind of like a water chestnut.

[nmnita]

Originally Posted by rural chick

I like this salad for a light dinner during the summer.


Shrimp and Avacado Salad

1 pound cooked shrimp - chopped into pieces (can use frozen cooked shrimp - take off tails)
1 Roma tomato - remove seeds and dice
1 avocado - peeled and chopped small pieces
1 jalapeno - remove seeds and chop small
1/3 cup chopped red onion
1 teaspoon olive oil
1 tablespoon fresh cilantro - chopped fine (use parsley if you don't like cilantro)
2 limes - juice and use the juice
salt and pepper to taste


Mix olive oil, lime juice, chopped onion and a dash of salt and pepper - let it sit for about 10 -15 minutes to blend flavors. Combine shrimp, tomato, avocado and jalapeno in large bowl then add the blended oil and lime dressing and toss. Add chopped cilantro and toss. Add more salt and pepper if necessary.

sounds like a winner to me, but I think, if I were only going to serve that, I would add a little pasta for bulk and if for 2 people I would use 1/2 lb of shrimp, it for 4 I would use 2 avocados. I think I will give this a try later, when our temps climb close to 100. My favorite chicken salad is wonderful for a summer dinner, but it is nice to have something new and different.

[nmnita]

Originally Posted by Naturen

I'll have to try jicama. How would you describe the taste?

The salad sounds great and has all of my favorite fruits, vegetables and I adore cilantro.

I would say it tastes like a very sweet radish or maybe a raw turnip, but a little better consistency. Turnips can be a little hollow sometimes, I have never had that with Jicama.

[rural chick]

Originally Posted by nmnita

sounds like a winner to me, but I think, if I were only going to serve that, I would add a little pasta for bulk and if for 2 people I would use 1/2 lb of shrimp, it for 4 I would use 2 avocados. I think I will give this a try later, when our temps climb close to 100. My favorite chicken salad is wonderful for a summer dinner, but it is nice to have something new and different.

I bet adding pasta would be good but due to high glucose I don't eat a lot of pasta any more. I love shrimp and the more the merrier for me. But if you add pasta you might want to reduce the amount of shrimp especially if you personally don't like a bunch of shrimp!

[Naturen]

Originally Posted by gentlearts

Jicama has no taste, but it is very crisp and low cal. It is kind of like a water chestnut.

Thanks Gentle! I love water chestnuts so jicama is definitely on my shopping list.

[Naturen]

Originally Posted by nmnita

I would say it tastes like a very sweet radish or maybe a raw turnip, but a little better consistency. Turnips can be a little hollow sometimes, I have never had that with Jicama.

Thanks Nmnita! It is good to get different opinions on taste - I enjoy a good radish and turnip from time-to-time.

[House4kids]

Originally Posted by House4kids

Black Bean and corn salad - has tomato, avocado, jalapeno, shoepeg corn and sweetcorn, red pepper - yummy and very pretty.

We are having a Salad day tomorrow at work and I am bringing this. Along with Paperplates and forks - seems like we never have any of those

[phonelady61]

I love the 7 layer salad and I always take it to the family partys if we have one ...
1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese
1 cup chopped cauliflower

• 1 1/4 cups mayonnaise
• 2 tablespoons white sugar
• 2/3 cup grated Parmesan cheese

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

In place of the green peas you can use chick peas which my D.I.L loves so we do the chick peas every so often ...

[House4kids]

Yummy