Crabmeat Salad
Posted on October 27, 2007
11 ounces cooked crabmeat or imitation crabmeat
2/3 cup celery, chopped
1/4 cup low fat mayonnaise
8 Romaine lettuce leaves
salt and pepper, to taste
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Antipasto Platter
Posted on October 27, 2007
2 Bunches romaine lettuce
1 Sm Head iceberg lettuce
1 Sm (1/2 cup) green pepper
1 Sm Sliced thin red onion
1 14 oz can artichoke hearts
1 2-1/2 oz whole mushrooms
1 cup Creamy italian dressing
1/4 cup Parmesan cheese, grated
12 ounces Provolone chese, sliced
12 ounces Mozzarella cheese, sliced
12 Whole cherry tomatoes
12 Whole pitted black olives
12 Genoa Salami, sliced
Divide torn romaine, torn lettuce, chopped green pepper (1/2 cup), onion, drained artichoke hearts and drained mushrooms between two large plastic bags. Fasten bags and refrigerate no more than 24 hours or at least 6-8 hours.
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Caesar Salad
Posted on October 26, 2007
3 heads Romaine lettuce
1 large or 2 medium cloves of garlic, minced
2 teaspoons pureed anchovy
3/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
4 ounces extra virgin olive oil
3 ounces grated Parmesan cheese
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Tropical Salad with Pineapple Vinaigrette
Posted on October 26, 2007
6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
1/2 cup chopped and toasted macadamia nuts
3 green onions, chopped
1/4 cup flaked coconut, toasted
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