Shrimp and Pasta Salad

 Today for tea on the patio, we are having this wonderful shrimp and pasta salad. With our 100 degree days here in Texas, something cool and refreshing is especially needed.  I saw this delicious recipe last summer at Cathy's blog Wives With Knives.

Somehow this Royal Vale takes me away to a cool summer cottage in England.  A girl can certainly dream, can't she?

 

For Cathy's original recipe, check it out here.

I made half of Cathy's Shrimp Louie Dressing to try on the salad this summer.  I loved this version, but both are so good, and if you love shrimp, I encourage you to try this!

Shrimp and Pasta Salad

1 lb. shrimp, cooked and cooled  (for an easy way to cook shrimp, check here)

8 ounces macaroni, cooked according to package directions, drained, and cooled

1/2 cup chopped celery

1 cup cherry tomatoes

3 tablespoons red onions,chopped (I used green onions)

5 hard cooked eggs, sliced (check out here for a great way to cook them)

Mix all the ingredients together, saving 2 of the eggs for garnish.  Mix the dressing ingredients together (below) and add to the bowl.  Stir together and then garnish with the 2 additional eggs.

Dressing  

1 cup mayonnaise

2 tablespoon heavy cream

1/4 cup chili sauce

1/2 teaspoon Worcestershire sauce

2 tablespoons green pepper, finely chopped

2 tablespoons green onion, finely chopped

1 teaspoon parsley, finely chopped

1 tablespoon fresh lemon juice

Salt and pepper to taste

Mix all the ingredients together and set aside.   Add to the shrimp/pasta salad.  

I am sharing this with:

Tea Time Tuesday

Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 
Roses of Inspiration 
Cooking and Crafting with J & J 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

Thank you for your visit!  xo

Avocado Salad

I recently made this delicious salad for a family dinner and it was a BIG HIT. Anything with a recipe containing avocados always catches my eye!! The recipe came, via email, from the California Avocado Commission and they gave credit to the original source as The Cafe' Sucre' Farine. I contacted Chris and asked if she minded if I shared this wonderful recipe, and she was gracious to let me post it. I will definitely be making this fabulous salad again. In fact, we did have it and added some leftover steak to it and made it a meal. If you would like to WOW your guests, I suggest you make this recipe!

Dressing

1/3 cup sugar (I used sugar substitute)

1 1/2 T. poppy seeds

1 1/2 T. sesame seeds

1/2 t. paprika

2 t. dried mustard

1 T. minced onion

1/2 t. sea salt

1/4 t. freshly ground black pepper

1/2 cup white balsamic vinegar

1/3 cup vegetable oil

1/3 cup extra-virgin olive oil

Salad

12 oz. baby spinach or field greens

2 ripe avocados, peeled, seeded and sliced

3/4 cup dried cranberries

3/4 cup candied spiced almonds (see the recipe here) or you could use the candied almonds from Accents. I made Chris's recipe and the candied spiced almonds are WONDERFUL!

Instructions

1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and pepper. Extra dressing can be passed around, if needed.

I am sharing this with:

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday
HOME

Full Plate Thursday
thebusybhive.blogspot.com/
Foodie Friday

The Charm of Home

Weekend Potluck
Foodie Friday at Simple Living
Seasonal Sundays

         Thanks for visiting my kitchen!  xo

My Favorite "Tearoom" Salad

I LOVE salad & probably could eat one for lunch everyday!  The roasted pecans & the dressing for this salad are from Southern Living.  Add whatever you like in your salad, but definitely try the pecans because they are so good.  You may want to double or triple the dressing & the pecans to have  on hand for another day.   This salad rivals any that you'd get in a fancy tearoom.    Make sure you make the Roasted Pecans first.  Here's the recipe:

For the salad

mixed salad greens

sliced purple cabbage

sliced strawberries (I also like blackberries & blueberries)

cubed avocado

blue cheese, crumbled (or goat cheese is delicious)

diced ham or chicken

Add whatever ingredients YOU love (onion, bacon, etc.)

Roasted Pecans, a few to sprinkle on  (recipe below)

Combine all the salad ingredients in a large bowl; toss well.

Dressing

1/4 cup oil (I like Canola)

2 T. raspberry vinegar (I often sub balsamic)

1 1/2 t. sugar (I use 1 1/2 pkts of Splenda)

1/8 t. salt

freshly ground pepper

Combine oil and remaining ingredients in a jar.  Covers tightly & shake.  Pour over enough to coat your salad; save the rest for another time.

Roasted Pecans

1 T. butter

2 T. sugar

1 T. orange juice

1/4 t. cinnamon

1/8 t. ground red pepper (only if you like a little heat; if not, omit)

1 cup pecan halves

Melt butter in a large skillet over medium heat; stir in sugar & next 3 ingredients.  Add pecans, stirring to coat.  Spread pecans on a lightly greased baking sheet.  Bake at 325 degrees for 15 minutes, stirring very 5 minutes.  Cool completely.  Sprinkle a few on your salad & store the remainder in the fridge for another salad.

Now enjoy a delicious salad for lunch or dinner!