RAINBOW ASIAN RICE SALAD
A high protein, colorful and satisfying salad that's perfect for dinner
Provided by Anne | Craving Something Healthy
Categories Main Course Salad
Number Of Ingredients 19
Steps:
- Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
- Whisk together all of the ingredients for the dressing and set aside.
- When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
- Place all of the vegetables and the herbs in a large mixing bowl.
- Add the seasoned rice to the vegetables and toss well to combine.
- Add the shrimp and toss again to combine.
- Taste, and adjust seasonings with additional tamari or sriracha as desired
Nutrition Facts : Calories 328 kcal, Carbohydrate 35 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
RAINBOW SHRIMP SALAD
Make and share this Rainbow Shrimp Salad recipe from Food.com.
Provided by pesce_gurl
Categories Summer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pasta, shrimp, walnuts, salad dressing, mayo, olives and onion in large bowl; toss gently to coat.
- Cover; refrigerate at least 2 hours.
- Serve over lettuce. Garnish with grapes and lemon peel.
Nutrition Facts : Calories 408.6, Fat 13.9, SaturatedFat 2, Cholesterol 101.5, Sodium 333.1, Carbohydrate 49.2, Fiber 1.8, Sugar 4.5, Protein 20.8
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
RAINBOW VEGGIE SALAD RECIPE BY TASTY
Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper
Provided by Joey Firoben
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- On a cutting board, chop head of lettuce.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
- To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
- Pour the dressing over the salad just before serving.
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams
POTTED SHRIMP TART WITH SHAVED RAINBOW BEET SALAD
This stunning tart and colourful salad will get all the attention at a summer party. You can't beat homemade pastry, fresh veg and tasty shrimp!
Provided by Cassie Best
Categories Lunch, Supper
Time 1h10m
Number Of Ingredients 18
Steps:
- To make the pastry, tip the flour into a large bowl, add 1/ 2 tsp salt and mix through with the cayenne and mustard powder. Add the butter and use your fingertips to rub it into the flour until the mixture resembles damp sand. Mix through the cheese, then drizzle in 2-3 tbsp cold water. Squash the crumbs together until you have a smooth ball of pastry, tip onto your work surface and knead a few times to incorporate any dry crumbs. Wrap in cling film, pat into a flat disc shape and chill for at least 30 mins. Can be made up to a day before (or make and freeze for up to two months).
- While the pastry chills, put the potatoes in a pan of cold, salted water, bring to the boil and simmer for 10-12 mins or until tender - a knife should easily pierce the potatoes when they are cooked. Drain and set aside until cool enough to handle. Slice the potatoes into 0.5cm discs and set aside to cool completely.
- Remove the pastry from the fridge 10 mins before you're ready to roll it. Heat oven to 180C/160C fan/gas 4, with a baking sheet heating up on the middle shelf. Lightly flour the work surface and roll the pastry until it's large enough to line a deep 23cm fluted tart tin - the pastry should be about the thickness of a £1 coin. Carefully lift the pastry into the tin and press it into the corners, patching up any holes with spare scraps of pastry. Trim the excess with a pair of scissors, but leave about 1cm overhanging. Line the case with baking parchment (it'll be more pliable if you scrunch it up in your hands first) then fill with baking beans. Place on the baking in the oven and bake for 15 mins, then remove the beans and parchment and return to the oven for a further 10 mins or until biscuity. Use a small serrated knife to trim the pastry flush with the tart tin. Reduce the oven temperature to 160C/140C fan/gas 3.
- Mix the eggs, yolk, cream, milk, mustard and nutmeg in a jug with some seasoning. Toss the cooked potatoes, shrimps, herbs and some seasoning in a bowl, then pack into the tart case. Pour in the egg mixture, filling with the last few drops once the tart is back in the oven, to avoid spillages. Scatter with a pinch of cayenne, then bake for 50-55 mins or until just set- give the tart a shake, it should still have a slight wobble in the centre. Leave to cool to room temperature.
- Now make the salad. Wear rubber gloves to peel the beetroot (to stop your hands straining), then slice as thinly as you can, using a mandolin if you have one. Whisk the oil, mustard and vinegar with some seasoning, and drizzle over the beets, then toss together. Serve on top of the cooled tart, or on the side in a big bowl, scattered with cress.
Nutrition Facts : Calories 336 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
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