Saturday, April 24, 2010

Farmer's Market Day & Grilled Shrimp and Strawberry Salad

Today I headed to the local farmer's market to get some strawberries and mixed greens to make a salad for dinner tonight. The strawberries are from Houser Farms and the mixed greens came from Reba's Ridge Farm. I also picked up some white radishes and bib lettuce. Below is the salad I made. It's a salad I normally eat when we go to Firebird's for lunch. I think it actually turned out better than when I eat out. Probably becuase of the great local produce! I am really getting into this farmer's market thing. Everything tastes so much better when it's local and in season.

Grilled Shrimp and Strawberry Salad

Shrimp (larger shrimp is best)
Salt and pepper
Mixed Greens
Jicama - cut into sticks
Spiced Pecans
Sliced Strawberries
Goat Cheese Crumbles
Balsamic Vinaigrette Dressing


Clean, devein and remove tails from shrimp. Skewer shrimp and sprinkle shrimp with salt and pepper on both sides. Grill until done (Approxomently 3 minutes per side). While shrimp is grilling, toss all salad ingredients together in a large bowl and divide among plates.Remove shrimp from grill and divide evenly among plates, placing on top of salad. Enjoy!

Wednesday, April 21, 2010

Texas Two-Step

I made this salad last night and it turned out really well. I listen to the Martha Stewart Channel on Sirius Radio and got the recipe from a guest on the Living Today show. As with everything, I left out the onions. I don't eat onions. PERIOD. And I just noticed I forgot the shredded cheese. But it didn't tasted like it was missing anything, so I don't know that I would add it next time. I highly recommend this salad. It was SOOOOO YUMMY and super easy.
Texas Two Step Salad
(by Laura Pensiero)

Makes 4 to 6 servings

12 ounces torn Romaine lettuce leaves
1 cup black beans (cooked and drained or canned, rinsed and drained)
1 cup corn kernels (grilled and removed from the cob or canned, rinsed and drained)
1 cup diced roasted red peppers
12 ounces barbecue chicken cut into bite-size bits
6 ounces shredded reduced fat cheddar cheese
2/3 cup Chilled Avocado Dressing (see below)

Combine all ingredients in a mixing bowl and toss with dressing. Serve immediately.
Chilled Avocado

Makes 1 ½ cups

Pulp from 2 ripe avocados (about 7 ounces each)
1 tablespoon fresh lime juice
2 tablespoons minced red onion
¼ cup low-fat mayonnaise
pinch cayenne or more if desired
½ to ¾ cup water (more, if necessary to thin)
salt optional
1 tablespoon chopped fresh cilantro and/or ¼ teaspoon ground cumin

Combine the avocado, lime juice, onion, mayonnaise and cayenne in the work bowl of a food processor; pulse to blend. With the motor running pour the water through the feed tube, adding just enough to thin to a thick liquid consistency. Adjust seasoning with salt and chill until ready to serve.