Any, Recipes, Salad
Ingredients1 sm. avocado, peeled & seeded
1/2 c. buttermilk
3 oz. cream cheese
1 tbsp. lemon juice
1 sm. garlic clove
1/4 tsp. hot pepper sauce
6 c. torn romaine lettuce
1 lb. shrimp
18 cherry tomatoes, halved
4 oz. Swiss cheese, cut in strips
Preparation:
Cube avocado. Place in blender with buttermilk, cream cheese, lemon juice, garlic and hot pepper sauce. Arrange lettuce in a bowl. Arrange shrimp, tomatoes and Swiss cheese on to of Romaine. Sprinkle lightly with salt and pepper. Toss with avocado dressing.
Any, Recipes, Salad
Ingredients2 c. cleaned, cooked shrimp
1 lg. tomato, cut in wedges
2 tbsp. minced green onions
1/3 c. tomato style French dressing
1 can (1 lb. 4 oz.) pineapple chunks
3/4 c. sliced celery
1/2 c. sliced, peeled cucumber
Crisp salad greens
Preparation:
Combine shrimp, tomato and onions in large bowl. Pour dressing over all. Cover and refrigerate for 1 hour. Drain pineapple well. Toss pineapple chunks, celery and cucumber slices with shrimp mixture. Serve on crisp salad greens. Makes 4-6 servings.
Any, Recipes, Salad
Ingredients3 c. cooked rice (cooked in chicken broth)
1 lb. cooked, peeled, deveined shrimp (slice lg. shrimp in half lengthwise)
1 c. sliced celery
1/2 c. sliced green onions
1/2 c. mayonnaise
2 tbsp. ketchup
1 tsp. lemon juice
1/2 tsp. cream style prepared horseradish
1/2 tsp. prepared mustard
Preparation:
Combine rice, shrimp, celery and green onions in large mixing bowl. Blend mayonnaise, ketchup, lemon juice, horseradish, mustard, and hot sauce. Add to rice mixture. Toss and salt and pepper to taste. Serve on lettuce leaf. Garnish with lemon wedge and parsley.
Any, Recipes, Salad
Ingredients10 c. cabbage
1 sm. jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. onion flakes
1 pt. white vinegar
Artificial sweetener to equal 2 1/2
c. sugar
1/2 tsp. turmeric
1 tsp. Salt
Preparation:
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.
Dinner, Recipes, Salad
Ingredients1 (8 oz.) cottage cheese, small curd
1 lb. shrimp, boiled, deveined & chopped
2 eggs, boiled
2 lg. tomatoes, sliced
Salt & pepper to taste
Paprika
Preparation:
Mix together cottage cheese and chopped shrimp. Peel eggs and mash until fine. Mix with cottage cheese and shrimp. Add salt and pepper to taste and sprinkle with paprika for color. Arrange sliced tomato over top of shrimp mixture. Serve with crackers and beverages. Serves 6.
Any, Recipes, Salad
Ingredients1 1/2 c. (uncooked) corkscrew macaroni
1/2 c. plain low fat yogurt
1/3 c. reduced calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced (optional)
2 c. mixed shredded cabbage and carrots
1 med. cucumber, chopped
1 med. tomato, seeded and chopped
Lettuce leaves (optional)
Preparation:
Cook macaroni according to package directions. Drain, rinse under cold running water. Drain well. In a small bowl stir together yogurt, salad dressing, parmesan cheese and garlic. In a large bowl toss together macaroni, salad dressing mixture, cabbage and carrots, cucumber,r and tomato. Cover; quick chill in the freezer for 10 minutes. Serve atop lettuce if desired. makes 6 servings. Nutrition information per serving: (131 cal., 3 g. fat, 2 mg. chol., 155 mg. sodium.)
