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Vinaigrette
Crabcakes over salad with cider vinaigrette
These crabcakes are adapted from a recipe I found online. Serve them warm or at room temperature with a vinaigrette or a remoulade.
Ingredients
1 lb crab meat (i use claw meat in a can-if you are lucky enough to get fresh, please use)
1 TBL mayo
2 eggs beaten
1/2 tsp worcesterschire sauce
1/2 tsp hot sauce
1/4 tsp salt
1/2 small onion grated
1/2 dry mustard
1/2 tsp old bay seasoning
20 ritz crackers
in a bowl mix all ingredients except for crab meat and crackers.
Shrimp and Vegetable Salad With Roast-Tomato Vinaigrette
This is an incredibly low-cal shrimp salad that will fill you up without weighting you down. Courtesy of chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, California, this dish has plenty of nutrient-packed produce.
Serves: 6
Ingredients:
4 large heirloom tomatoes, halved
1/4 cup olive oil
6 cups fresh arugula
3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
3 cups fresh corn, shaved from the cob
3 cups diced red bell peppers
3 cups cherry tomatoes, halved
2 cups cooked shrimp
2 tbsp champagne vinegar
1 tbsp finely diced shallot
1 tsp fresh parsley, chopped
Directions:
Heat oven to 350°.
Green Salad With Citrus Vinaigrette
Green Salad With Citrus Vinaigrette
Modified from Michael Chiarello
2 lemons
1/2 navel orange or 1 small orange
1 shallot
1-1/2 cups pure olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 cups mixed green lettuces
1 avocado, cut into chunks
1 orange, segmented
1/2 cup red onion, thinly sliced
1/2 cup endame
1/4 cup fresh parsley
Red Wine Vinaigrette
Once giving up Ranch dressing, I needed to find an alternative and I really enjoy this one. 2 Tbs red wine vinegar 1 Tbs finely chopped shallot 1 1/2 tsp Dijon mustard 2 Tbs olive oil 1/2 tsp salt 1/8 tsp black pepper In a small bowl combine vinegar and shallot. Let stand for 5 mins.Lake Shasta Houseboat BBQ: Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette
This is to go with the Teriyaki Chicken Burgers with Swiss and Grilled Pineapple. I briefly considered doing a pasta salad but who wants all those carbohydrates when you are out in the water? I tried to keep it on the light side.
Baby Spinach Salad With Raspberry Vinaigrette
The best part of spring and summer, in my opinion, is the array of berries. I just can't seem to get enough during the season. Even though they are available year round, they just don't taste the same.Chef Amanda Freitag Tries To Prep Family-Friendly Dinner On "Shoestring" Budget Of $35
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Cat Cora creates a delicious dinner with under 500 calories Cat Cora Iron Chef and author of Cooking from the Hip. The only chick on Food Network's Iron Chef America knows how to put up a fight. She's won 10 of her first 14 smackdowns.Curried Chicken Satay
The week of experimentation carries on with Wolfgang Puck-ified Thai food tonight. Looking at the recipe, I see it was ripped out of Everyday with Rachael Ray. :oops: So, apparently I've purchased this magazine at some point.
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