SALAD SUPREME SEASONING
This is a copycat recipe for Schilling Salad Supreme. Use the entire recipe if making Mysterygirl's Linguini Salad in place of the 1/2 a jar that is called for in the recipe. It would be good mixed with italian dressing on vegetables too.
Provided by Mysterygirl
Categories Salad Dressings
Time 5m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients and mix well.
- Store in a sealable container in the fridge.
Nutrition Facts : Calories 190.6, Fat 13.6, SaturatedFat 1.8, Sodium 6995, Carbohydrate 16.4, Fiber 7.9, Sugar 1.3, Protein 7
SUPREME COLD PASTA SALAD
Jazz up your favorite summer recipe for pasta salad with a touch of supreme! This fresh and easy pasta salad recipe works great as a side dish or served as the star of the meal. Just toss together your favorite pasta, whether it's elbow, rotini or fusilli, and pack it full with crisp vegetables like onion, tomato, bell pepper, broccoli and edamame. Use regular or gluten free pasta and top it with McCormick's Perfect Pinch Gluten Free Salad Supreme Seasoning for a zesty, easy addition to any cookout, party or picnic. Enhance your gluten-free pasta salad by adding some Cedar Plank Salmon or Quick Grilled Chicken for the ultimate summer meal.
Provided by McCormick
Categories Salad and Dressings,
Yield 12
Number Of Ingredients 4
Steps:
- Cook pasta as directed on package. Rinse under cold water; drain well.
- Place pasta and vegetables in large bowl. Add dressing and Seasoning; toss gently to coat. Cover.
- Refrigerate at least 4 hours or until ready to serve. Toss before serving.
Nutrition Facts : Calories 219 Calories
SPICY SHRIMP SALAD WITH MINT
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
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