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In today's society so many of us seem to always be on the run and in a hurry. This applies to meal time the same as it does all our other routines. But don't despair, we have salad recipes to your rescue. You can eat healthy in a hurry. For you busy salad lovers we offer two entree salads that are quick and easy to prepare. One seafood and one chicken; your choice. The Easy Seafood Salad has a tablespoon of minced jalapeno pepper; go for it as it really enhances the flavor. If you are chicken, substitute green bell pepper.
EASY SEAFOOD SALAD
1 lb medium shrimp, peeled and deveined
1/2 lb sea scallops
1/2 lb lump crab meat, all shell pieces removed
1 1/2 cups diced seeded tomato
1/4 cup minced fresh cilantro
3 tbsp minced green onions
3 tbsp fresh lime juice
1 tbsp minced jalapeno pepper, seeded
6 cups gourmet salad greens
Steam shrimp and scallops, covered, for 6 minutes or until done. Allow to cool. Cut the shrimp and scallops into quarters. Combine shrimp, scallops, crab meat, tomato, cilantro, green onions,lime juice, and jalapeno pepper in a bowl. Serve the mixture over the salad greens.
ASPARAGUS AND TOASTED ALMOND CHICKEN SALAD
2 1/2 cups 1-inch cut pieces asparagus
1/4 cup mayonnaise
1/4 cup plain low-fat yogurt
1 tsp curry powder
1 tsp lemon juice (fresh preferably)
1/4 tsp salt
1/8 tsp pepper
2 cups chopped roasted chicken breast (or a roasted deli chicken may be used)
1/3 cup chopped red bell pepper
1/4 cup chopped fresh parsley
2 tbsp sliced almonds, toasted
Steam the asparagus for a couple of minutes until crisp tender.
Combine the mayonnaise, yogurt, lemon juice, curry powder, salt, and pepper in a large bowl using a wire whisk. Add the asparagus, bell pepper, parsley, almonds, and chicken; toss to coat.
Note: This is a good way to use up leftover chicken or turkey. Or prepare a couple of extra chicken breasts when cooking for another meal, refrigerate and use for this salad a day or two later.
Yield: 4 servings
Enjoy!
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