Seaside Salad Food

SEASIDE SALAD

Steps:

• Put the clams in a dry skillet or sauté pan, cover, and place the pan over medium-high heat. Cook until all of the clams have opened, 5 to 8 minutes. Discard any that have not opened within 10 minutes. Remove the clams from their shells and place them in a bowl large enough to fit all of the shellfish. Drain the liquid from the clams through a fine-mesh sieve lined with a damp paper towel into a bowl. Reserve the liquid.
• Wipe the skillet clean and put the mussels in it. Cover and place the pan over medium-high heat and cook until all of the mussels have opened, about 5 to 8 minutes. Discard any that have not opened within 10 minutes. Remove the mussels from their shells and add them to the bowl with the clams. Drain the liquid through a fine-mesh sieve lined with a damp paper towel into the same bowl containing the clam juice. Reserve.
• Bring a large pot of water to a boil. Add the calamari and cook for 5 minutes, or until they are opaque but still very tender. With a slotted spoon, remove the calamari to the bowl containing the clams and mussels but keep the pot on the heat.
• Carefully set a steaming basket into the pot of water in which you boiled the calamari. The bottom of the steaming basket should be just above the water line, so carefully ladle out some water if necessary.
• Place the shrimp in the steaming basket and cover the pot. Steam the shrimp for 5 minutes or until they are just cooked through. They should be pink and opaque but still tender and not at all stiff. Transfer the shrimp to the bowl with the other shellfish.
• In a small bowl, stir together the lemon juice, reserved liquid from the clams and mussels, salt, garlic, parsley, and red pepper. Gradually whisk in the oil until the mixture is thoroughly combined. Pour the dressing over the shellfish and toss well to combine. Tuck the bay leaf or leaves in among the shellfish. Cover tightly with plastic wrap and refrigerate until thoroughly chilled. To serve, divide the salad among 8 small plates. Spoon the dressing from the bowl over the salad. Serve cold.

SEASIDE SALAD

Steps:

• Cook macaroni according to package directions, adding a little vegetable oil to keep separated; drain and chill.
• Mix with tuna, egg, onion, celery, green pepper and olives.
• With a whisk or fork, beat together dressing ingredients; toss with macaroni-tuna mixture.
• Cover and chill until serving time.
• Garnish with salad greens.

SEASIDE SQUID SALAD

Steps:

• Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
• Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
• In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

SEASIDE PASTA SALAD

Steps:

• Cook the macaroni according to package directions; drain, rinse with cold water, and drain well.
• Toss macaroni with oil and lemon juice. Add celery, green pepper, and onions.
• Make dressing by combining yogurt, mayonnaise, mustard, salt, hot pepper sauce, and parsley. Toss with chilled macaroni. Cover and refrigerate at least 2 hours or overnight.
• Cook broccoli until tender-crisp; drain and cool.
• Put shrimp and broccoli in a bowl and toss with French dressing. Cover and chill.
• About 1/2 hour before serving, add broccoli/shrimp mixture to macaroni and toss lightly. Chill until ready to serve.

SEASIDE SALMON SALAD

Steps:

• Cook macaroni in boiling, salted water until tender. Drain.
• Add Catalina dressing while still hot and toss. Chill.
• Drain and flake salmon.
• Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
• Chill at least 2 hours to marry the flavors.
• Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.