Watermelon-cress Salad with Balsamic Vinaigrette
4 -5 cups cubed seedless watermelon1 bunch fresh watercress, leaves only - remove stems.
1/2 cup crumbled blue cheese or grated jack/blue cheese
1/4 cup very thinly sliced red onion
black pepper- fresh ground - to taste
Mix lightly in bowl and just before serving toss gently with dressing.
Shake together in jar:1 T. aged balsamic vinegar - the older the better makes it thicker and sweeter - if you don't have well aged vinegar, increase the amount of honey to 1 T.
1/2 tsp. soy sauce
2 tsp. honey
3 T. olive oil
Shrimp and Chicken Sausage Salad
Serves 3-4
1/2 pound lean chicken sausage, any flavor of your choice, cooked and sliced
1 lb. large shrimp, peeled, deveined
Sprinkle peeled shrimp with following spices and cook for about 2 minutes on each side until pink.
1/2 tsp. smoked paprika
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
dash of salt
In small jar mix together the dressing ingredients:
2-3 T. fresh lemon juice
1 tsp. honey
1 tsp. Dijon mustard
pinch of salt and ground pepper
3-4 T. olive oil -extra virgin
Arrange vegetables of your choice on plate, then top with cooled shrimp and sausage, add dressing and enjoy. Vegetables: (I like a big salad so I don't list quantities - be creative, use what you like)
lettuce that has been rinsed and torn to bite-sized pieces
cherry tomatoes, cut in half
shredded carrots
whole-kernel corn, thawed from frozen or cooked fresh
diced green pepper
Avocado, peeled and sliced
Sweet onion or red onion, sliced
Potato Salad with Dijon and Dill
6 medium to large, red-skinned potatoes, washed well, spots removed and cut into 1" cubes.
To a large pot of well salted water, add the cubed potatoes and bring to boil. Reduce heat to medium high and cook covered, just until tender. Don't overcook or the peels will fall off.
Put potatoes in large bowl and while warm, splash with 2 T. white vinegar.
Add remaining ingredients and mix well
4-5 green onions, chopped
2 T. fresh minced dill weed (not seed) ( or 2 tsp. dried)
1/2 cup chopped celery
1/4 cup sweet pickle relish or more to taste
4 hard cooked eggs, peeled and diced
salt and pepper
Mix together well and toss with ingredients in bowl - don't over mix into mush.
2 T. Dijon mustard
1 T. sugar
1/2 cup of olive oil mayonnaise
1/2 cup low fat sour cream
Sprinkle with paprika, decorate with an additional hard-cooked egg, or other brightly colored vegetables! Refrigerate until chilled, a few hours at least.
Shrimp and Chicken Sausage Salad
 |
| Shrimp and Chicken Sausage Salad |
Serves 3-4
1/2 pound lean chicken sausage, any flavor of your choice, cooked and sliced
1 lb. large shrimp, peeled, deveined
Sprinkle peeled shrimp with following spices and cook for about 2 minutes on each side until pink.
1/2 tsp. smoked paprika
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
dash of salt
In small jar mix together the dressing ingredients:
2-3 T. fresh lemon juice
1 tsp. honey
1 tsp. Dijon mustard
pinch of salt and ground pepper
3-4 T. olive oil -extra virgin
Arrange vegetables of your choice on plate, then top with cooled shrimp and sausage, add dressing and enjoy. Vegetables: (I like a big salad so I don't list quantities - be creative, use what you like)
lettuce that has been rinsed and torn to bite-sized pieces
cherry tomatoes, cut in half
shredded carrots
whole-kernel corn, thawed from frozen or cooked fresh
diced green pepper
Avocado, peeled and sliced
Sweet onion or red onion, sliced
 |
| Potato Salad with Dijon and Dill |
6 medium to large, red-skinned potatoes, washed well, spots removed and cut into 1" cubes.
To a large pot of well salted water, add the cubed potatoes and bring to boil. Reduce heat to medium high and cook covered, just until tender. Don't overcook or the peels will fall off.
Put potatoes in large bowl and while warm, splash with 2 T. white vinegar.
Add remaining ingredients and mix well
4-5 green onions, chopped
2 T. fresh minced dill weed (not seed) ( or 2 tsp. dried)
1/2 cup chopped celery
1/4 cup sweet pickle relish or more to taste
4 hard cooked eggs, peeled and diced
salt and pepper
Mix together well and toss with ingredients in bowl - don't over mix into mush.
2 T. Dijon mustard
1 T. sugar
1/2 cup of olive oil mayonnaise
1/2 cup low fat sour cream
Sprinkle with paprika, decorate with an additional hard-cooked egg, or other brightly colored vegetables! Refrigerate until chilled, a few hours at least.
