Mixed salad with grilled scampis

Mixed salad with grilled scampis

INGREDIENTS :
2 mixed salad heads, 400g tomatoes, 12 scampi, 12 slices of raw ham, Parmesan cheese, 3 tablespoons of olive oil, 1 tablespoon of white balsamico, salt and pepper for seasoning, 1 carrot, 1 salad cucumber, 100g of fresh goat cheese, Parmesan cheese

preparation : 
Mixed salad with grilled scampis

 A mixed salad is actually nothing special. Sure .. it tastes fine in the warm season.
In combination with fish and a fine, San Daniele ham, a great dressing and goat cheese, the whole changes however quite fast.

With good ingredients, there is a fine lunch in hand rotation, so let's not waste any time.

 From day one, when I held the San Daniele ham in my hands, I wanted to cook all the possible recipes.
The ham with its fine aromas, which melts on the tongue, should therefore not be boiled, fried or cooked.
A salad is therefore probably one of the best combinations at all.

When choosing your products, it is important that you get both what tastes best for you, and that you are really looking for very good food.

 Wash your lettuce leaves carefully and drain them, cut through your small shrubs once in the middle.
Tear the leaves carefully into mouthpiece pieces and place a few large leaves around your salad bouquet in the middle of your plate.

In a small bowl, make 3 tablespoons of olive oil and 1-2 tablespoons of white balsamico. Salt and pepper the whole and stir it to a creamy dressing

 Peel two cloves of garlic and place this together with 1 small sprig of rosemary in your pan together with 1 tablespoon olive oil.
Now carefully stir your scampi or shrimp on either side for about 1 minute.

Then place them next to the side.
In the meantime, you can put your San Daniele ham around your lettuce.

 With a potato peeler, put her very thin Parmesan leaves around the salad.

 Put 3 scampis on the salad, put the whole goat cheese cubes together with the dressing.
Now you can still put grated carrots or sliced cucumber slices.

 Obendrauf still a nice bunch of basil and finished.
Is enough oven-fresh Ciabatta and finished is your Mediterranean salad plate.

We wish you good luck

Crab salad .

Crab salad .

INGREDIENTS :
2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise

INSTRUCTIONS :
-Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise.

Loaded Baked Potato Salad

Loaded Baked Potato Salad

INGREDIENTS :
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

 INSTRUCTIONS :
-Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they're cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

Strawberry-Banana Cheesecake Salad

Strawberry-Banana Cheesecake Salad

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of no bake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Homemade Snickers Caramel Apple Salad

Homemade Snickers Caramel Apple Salad

INGREDIENTS :
6 regular size Snickers Candy Bar
6 apple
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping

INSTRUCTIONS :
-Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
-Chop up apples and Snickers.
-Stir chopped apples and Snickers into pudding mixture.
-Place in a large bowl and drizzle with caramel ice cream topping.
-Chill for at least 1 hour before serving.

Shrimp Louis Pasta Salad

Shrimp Louis Pasta Salad

INGREDIENTS :
3 cups spiral shaped pasta, uncooked
1 cup mayonnaise
1⁄2 cup ranch dressing
1⁄3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1⁄2 cup chopped fresh tomato
1⁄2 cup sliced green onion
1⁄4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley

INSTRUCTIONS :
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately or cover and refrigerate.

SEVEN LAYER SALAD

SEVEN LAYER SALAD

INGREDIENTS :
1 head Iceberg lettuce
4 hard-cooked eggs, sliced
Vegetable of choice such as frozen peas, thawed, raw broccoli, etc.
1/4 cup sliced green onion with tops
1/4 cup diced green pepper
1 cup mayonnaise
1 cup sour cream
1 package Hidden Valley Ranch Seasoning
8 ozs. shredded Cheddar cheese
8 to 16 ounces bacon, crisp-cooked and crumbled

Layer first 5 ingredients as listed starting with lettuce. Mix together the mayo, sour cream, and Hidden Valley. Spread over top. Crumble bacon over dressing along with shredded cheese. Cover and refrigerate overnight

Mango Orange Salad Dressing

Mango Orange Salad Dressing

Ingredients:
1 cup diced ripe mango
pinch salt
pinch white pepper
pinch Chinese five spice powder
1/2 tsp ground chili paste (optional for those not fond of heat)
1/2 tsp finely minced garlic
orange juice

Method :
Puree all ingredients except orange juice in a blender or food processor and puree until very smooth. Slowly add enough orange juice until the puree reaches the consistency of salad dressing. Serve over your favorite salad.

Prosciutto Apple Salad
Layer the components of the salad on the plate before drizzling with the Mango Orange Dressing.

Boston lettuce leaves
endive
shaved prosciutto
thinly sliced Granny Smith apple
Parmesan cheese curls
cracked black pepper.

Creamy Bacon Cheddar ranch pasta salad

Creamy Bacon Cheddar ranch pasta salad

Ingredients:
1 Box Rotini Pasta (We used gluten-free pastsa)
1/2 Cup Hidden Valley Roasted Garlic Ranch Dressing
1 Pound of Applewood Smoked Bacon
1/2 Pound Sharp Cheddar Cheese (shredded)
Cripsy Fried Onions (optional) ,

Directions:
In a large stock pot, boil the pasta per the directions and strain.
While the pasta is boiling, cook the bacon. Allow it to cool and cut into bits.
After you have strained the pasta, rinse it with cold water to bring the temperature down. Make sure it’s not warm at all or things will get all mushy.
Drain the pasta and transfer to a large mixing bowl.
Combine all the ingredients, but leave some cheese and bacon for garnish.
When ready to serve, top with additional bacon bits, cheddar, and crispy fried onions (optional) ,

STRAWBERRY CHEESECAKE SALAD

STRAWBERRY CHEESECAKE SALAD

Ingredients:
12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Method:
Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

BLT Pasta Salad Recipe

BLT Pasta Salad Recipe

INGREDIENTS 

1 pound elbow macaroni (or pasta of choice) cooked according to package directions

 8 ounces grape tomatoes, cut in half 

8 slices bacon, cooked and crumbled

 2 cups fresh baby spinach, chopped 

1 cup mayo

 1 tablespoon sugar

 2 tablespoons apple cider vinegar 

1/2 teaspoon black pepper

 1/2 teaspoon salt

DIRECTIONS 

Cook elbow macaroni according to package directions, then drain and rinse the pasta under cold water until the pasta has cooled. Drain well. 

In a large bowl, combine mayo, sugar, apple cider vinegar, salt and black pepper.

 Combine the pasta with chopped tomatoes, bacon, and spinach. Stir in the dressing until well combined. 

Chill for one hour before serving. Enjoy!

Potluck Spaghetti Salad

Potluck Spaghetti Salad

Ingredients:
1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt
 

Directions:
Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat. Refrigerate overnight. Toss before serving. Enjoy.

SMOTHERED CABBAGE

SMOTHERED CABBAGE

Ingredients :
1 lb smoked sausage, cut into small pieces
1 onion, large (diced)
1 head cabbage, medium size (chopped)
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon black pepper

Instructions :
In a large saucepan, brown sausage over medium heat.
Add onion and saute for 3 minutes.
Add cabbage and cover.
Cook about 50 minutes, stirring occasionally.
Uncover and add seasonings, cook 5 minutes more

GARLIC PASTA SALAD

GARLIC PASTA SALAD

Ingredients :
1 head garlic
1/2 Tbsp olive oil
1 lb. pasta shells
15 oz. ricotta cheese
1/4 cup grated Parmesan
to taste salt & pepper
1 pint cherry tomatoes
3 cups baby spinach
 

Directions
Using a sharp knife, cut approximately ½ inch off the top of the head of garlic. Place the garlic bulb in a small bowl or dish and drizzle ½ tablespoon of olive oil over the exposed cloves. Cover the bowl with an inverted plate. Microwave on high, in one minute increments, until the garlic is soft and fragrant (about 2 minutes). Use caution when touching the dishes, they will be very hot. Allow the garlic to cool.
Bring a large pot of water to a rolling boil, add the pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup of the starchy pasta cooking water.
While the pasta is cooking, squeeze the garlic cloves from the head and mince well. Add the minced garlic to a medium bowl along with the ricotta cheese, a healthy dose of freshly cracked pepper, and about ½ tsp of salt. Add the ½ cup of hot, starchy pasta cooking water. Stir until it forms a smooth sauce.
Drain the pasta. Return the drained pasta to the warm pot (the burner should be turned off). Add the fresh baby spinach and pour the ricotta sauce over top. Slice the cherry tomatoes and add them to the pot as well. Stir until everything is well mixed. Add in the parmesan cheese and stir again. Taste and add salt and pepper to taste. Serve warm!

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients :
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

 Instructions :

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they're cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste

Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

INGREDIENTS :
2 cups cauliflower, cut in bite size pieces
2 cups broccoli, cut in bite size
½ cups celery
1 cup frozen peas
1½ cups cooked and chopped bacon
Dressing:
2 cups mayonaise
¼ cup sugar
¼ cup Parmesan cheese
2 teaspoons vinegar
¼ teaspoons salt
¼ cup chopped onion

INSTRUCTIONS :
In a large bowl toss cauliflower, broccoli, celery, peas, and bacon.
In a medium bowl combine mayo, sugar, Parmesan cheese, vinegar, salt and onion. Mix well. Pour over salad and toss to mix well and serve.

Crab salad

Crab salad

Ingredients :
2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise

Directions :
Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise.

Potluck Spaghetti Salad

Potluck Spaghetti Salad

Ingredients:
1 (16 ounce) package of spaghetti, broken in half
3 medium tomatoes, chopped
1 cucumber, seeded and chopped
1 green pepper, chopped
1 red onion, chopped
1 (10 ounce) bottle of Italian salad dressing
1 teaspoon poppy seed
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt

Directions:
Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat.
Refrigerate overnight. Toss before serving. Enjoy.