So if there is one magazine I LOVE, it's Cooking Light. It's the only magazine that i receieve in monthly. When it comes in the mail I set it aside and when everyone is asleep I lay in bed and look through each recipe and imediatly make my menu for the week. I usually find a few recipes that intrigue me and want to try. But in this months magazine there was a article titled 'Build a smater salad'. As I looked through the recipes I was so exited to try some of them. I don't think Chris appreciated haveing salad 5 nights in a row. Here are my favorites. Enjoy
This salad is so cool and refreshing. I really liked all the textures and the 'crunchiness'.
Sesame Shrimp SaladMore adventurous greens, such as napa cabbage and watercress, add crunch. Shrimp boosts levels of lean, low–saturated-fat protein and omega-3s, while sesame seeds offer the minerals iron, magnesium, and zinc.
Ingredients
1 tablespoon sugar
3 tablespoons fresh lime juice, divided
1 tablespoon water
1 garlic clove, minced
2 teaspoons chili garlic sauce (such as Lee Kum Kee), divided
1 1/2 teaspoons fish sauce
1/2 teaspoon salt, divided
1 tablespoon orange marmalade
2 teaspoons dark sesame oil, divided
24 large shrimp, peeled and deveined (about 1 pound)
5 cups shredded napa (Chinese) cabbage
1 1/2 cups trimmed watercress leaves
1 1/2 cups shredded carrot
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
2 tablespoons toasted sesame seeds
Preparation
1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
2. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
4. Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
Yield
4 servings
The best part of this salad is the simplicity of the dressing. So easy and so yummy!
Summer's Best Garden SaladIngredients
3 tablespoons fresh lime juice
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil
4 cups shredded romaine lettuce
1 cup yellow pear tomatoes, halved
1 cup chopped peeled cucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1/2 cup chopped avocado
Preparation
1. Combine first 5 ingredients in a small bowl. Gradually add oil, stirring with a whisk.
2. Combine lettuce and the next 6 ingredients (through squash) in a large bowl. Drizzle dressing over lettuce mixture, and toss gently to coat. Top with avocado.
Yield
6 servings (serving size: about 1 cup salad and 4 teaspoons avocado)
Southwest Salmon CaesarCaesar salad is a popular starter or side. Adding grilled salmon elevates it to a main dish rich in beneficial omega-3 fatty acids.
Ingredients
Dressing:
1/4 cup fat-free mayonnaise
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fat-free buttermilk
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
2 garlic cloves, minced
2 canned anchovy fillets, drained and chopped
Salad:
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Spanish smoked paprika
Dash of ground red pepper
4 (6-ounce) salmon fillets, skinned
Cooking spray
8 cups torn romaine lettuce
1 cup fresh corn kernels
1 cup garlic-flavored croutons
Preparation
1. To prepare dressing, combine first 9 ingredients in a mini chopper or blender; pulse until well blended. Cover and chill 1 hour.
2. To prepare salad, combine salt, paprikas, and red pepper; sprinkle evenly over top of fish.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, spiced side down, to pan; cook 4 minutes or until browned. Carefully turn fish over, and cook for 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Combine lettuce, corn, and croutons in a large bowl. Drizzle dressing over lettuce mixture; toss gently to coat. Arrange 2 cups salad on each of 4 plates; top each serving with 1 fillet.
Yield
4 servings
These salads are all so yummy! Let me know what you think.
It was so so so HOT the cousins spent the morning swimming. Luke had an absolute blast. He loved being in the water. I was surprised that Anna enjoyed being in the pool. Usually she doesn't want to be wet.
Use one unmelted yellow candy melt for each flower center.
Place in the freezer for a couple of minutes until hardened. Remove.
Return to freezer to harden. Remove and flip over to reveal the flat side to display on your cupcakes. Easy!
It was all to funny. Especially how she insits on calling Peter, Peterson. I keep telling her it's Peter but she keeps calling him Peterson. Late night but the kids were having so much fun.
