|
Seafood salads are not only delectable but also delicious. Here are some of the most loved seafood salads: 1.Waldorf Tuna Salad Ingredients: •1 large red apple ( chopped)
•2 six oz cans albacore tuna (light water-packed, flaked, drained)
•1/3 c celery (chopped)
•1/3 c dates (chopped)
•1/3 c raisins
•¼ c walnuts (chopped)
•¼ c mayonnaise (reduced-fat)
•½ c yogurt (plain, fat-free)
•¼ c Monterey Jack cheese (reduced-fat, shredded) Procedure: 1.In a big bowl, mix together apples, tuna, raisins, celery, walnuts and dates.
2.Combine mayonnaise with yogurt.
3.Add this to the tuna mixture.
4.Toss everything to coat.
5.Line up your plates with lettuce and put the salad on top.
6.Sprinkle cheese onto the salad. Servings: This is good for 4 servings. 2.Seafood Pea-Asta Salad Ingredients: •¼ c salad dressing (Italian style)
•½ c mayonnaise
•2 tbsp Parmesan cheese (grated)
•8 oz Fusilli pasta
•2 c black-eyed peas (drained, rinsed)
•1 c crabmeat
•½ c green bell pepper (chopped)
•1 c broccoli florets (par-boiled)
•¼ c green onions (chopped)
•½ c tomatoes (chopped) Procedure: 1.Use a big pot with salted water and bring it to a boil.
2.Add the pasta.
3.Cook as indicated on the package.
4.Rinse, drain and set aside.
5.Using a big bowl, mix in the Italian dressing, mayonnaise and cheese.
6.Mix thoroughly.
7.Add pasta, peas, broccoli, crabmeat, onions and tomato.
8.Toss everything gently until well blended.
9.Cover the salad and refrigerate it for about 2 hours. Servings: This is good for 6 servings. 3.Tuna Fish Special Ingredients: •1 c peas (frozen, thawed)
•1 six oz can tuna (flaked, drained)
•½ c celery (chopped)
•1/3 c mayonnaise
•¼ c green onions (sliced)
•1 tsp lemon juice
•1/8 tsp curry powder
•½ tsp soy sauce
•2 tbsp almonds (slivered, toasted)
•1 dash of garlic powder
•Lettuce leaves
•1 c Chow Mein noodles Procedure: 1.In a bowl, mix in peas, tuna, onions and celery.
2.In another bowl, mix in lemon juice, mayonnaise, garlic powder, curry powder and soy sauce.
3.Stir the second mixture with the tuna mixture.
4.Add almonds and have top with the noodles.
5.You can serve this with lettuce. Servings: This is good for 2 servings. 4.Shrimp Linguine Salad Ingredients: •1 lbs medium shrimps (cooked, deveined and peeled)
•8 oz linguine pasta (uncooked, cut in half)
•3 c broccoli florets (fresh)
•½ lbs mushrooms (fresh, sliced)
•1/14 oz can Artichoke hearts (water-packed, chopped and drained)
•12 pcs Cherry tomatoes (should be halved)
•½ c green onions (sliced)
•¾ c carrots (shredded)
•1/3 c soy sauce (reduced-sodium)
•1/3 c canola oil or olive oil
•1 tbsp lemon juice
•½ tsp hot pepper sauce
•1 clove of garlic (minced)
•2 tbsp sesame seeds (should be toasted) Procedure: 1.Cook the linguine pasta according to the directions on the package.
2.Rinse using cold water and drain.
3.Place inside a bowl.
4.Mix together broccoli, shrimp, mushrooms, artichokes, carrots, onions and tomatoes.
5.In a jar, mix together soy sauce, oil, hot pepper sauce, garlic, and lemon juice.
6.Shake everything and put in the salad.
7.To coat, toss everything.
8.Cover the salad.
9.Refrigerate it for about 1 hour.
10.Sprinkle with sesame seeds before serving. Servings: This is good for 9 servings.
|
