ITALIAN CHOPPED SALAD

This Italian Chopped Salad rivals any Italian restaurant chopped salad there is.  It’s a busy salad, loaded with a variety of ingredients to hold your attention.  The Italian vinaigrette makes this salad completely addicting!

ITALIAN CHOPPED SALAD

INGREDIENTS:

• Half of a small red onion, halved through the core
• 1 large head romaine lettuce
• 1 medium head radicchio
• 1 pint small sweet cherry tomatoes, halved through the stem ends
• 1 large cucumber, peeled and seeded then cut in half and sliced
• 1-1/2 cups canned garbanzo beans, drained and rinsed
• 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
• 5 peperoncini, stems cut off and discarded, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup Oregano Vinaigrette
• Juice of 1/2 lemon
• Dired oregano, for sprinkling

VINAIGRETTE

• 2-1/2 tablespoons red wine vinegar
• 1-1/2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 garlic cloves, minced
• 1-1/2 tablespoons minced kalamata olives
• 2 tablespoons Parmesan cheese
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1-1/2 cups good extra-virgin olive oil

DIRECTIONS:

1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
2. Drain the onion and pat dry with paper towels before adding them to the salad.
3. Thinly slice the lettuce and radicchio.
4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
5. Toss to thoroughly combine the ingredients.
6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
8. Sprinkle with extra oregano and serve.

ITALIAN SALAD DRESSING

1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
2. Set aside for 5 minutes to marinate the oregano and basil.
3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

Full Recipes Source : www.theharvestkitchen.com

CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING

An amazing fall salad with the best creamy poppyseed dressing that you will ever have!

CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING

Ingredients

• 6 ounces baby spinach
• 1 cup pecans, coarsely chopped
• 2 Granny Smith Apples, chopped
• ½ cup crumbled Feta Cheese
• ¾ cup dried cranberries

Creamy Poppyseed Dressing:

• ⅓ cup mayonnaise
• ¼ cup 2% milk
• 3 Tablespoons Sugar
• 4 teaspoons cider vinegar
• 2 teaspoons poppyseeds

Instructions

1. In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries.
2. In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and toss to coat.
3. Serve salad immediately and garnish with more feta cheese if desired.

Full Recipes Source : therecipecritic.com

Southwestern Chopped Chicken Salad

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Southwestern Chopped Chicken Salad

Ingredients:

• 6 cups chopped romaine lettuce
• 6 cups cubed cooked chicken1
• 1 and 1/2 cups corn
• 1 and 1/2 cups black beans
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 red onion, diced
• 3/4 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• handful chopped cilantro

Dressing

• 1/2 cup plain Greek yogurt (I use nonfat)
• 3 Tablespoons extra virgin olive oil
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• juice of 1 lime
• 1/2 jalapeño, finely diced
• 2 heaping teaspoons taco seasoning (I use mild)
• salt, to taste and if needed

Directions:

1. Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips on last right before serving. They'll stay crunchy that way.)
2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

Full Recipes Source : sallysbakingaddiction.com

20-Minute Shrimp & Sausage Skillet Paleo Meal

20-Minute Shrimp & Sausage Skillet Paleo Meal

Ingredients :

• 1 lb of medium or large shrimp (peeled and deveined)
• 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 1/2 of a medium yellow onion, diced
• 1/4 cup chicken stock
• 1 zucchini, chopped
• 2 garlic cloves, diced
• Salt & pepper to taste
• Pinch of red pepper flakes
• 2 tsp Old Bay Seasoning
• Olive oil or coconut oil
• Optional garnish: chopped parsley
• Servings
• Serves about 4

Instructions :

1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
2. Season shrimp with Old Bay Seasoning
3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
5. Add sausage and zucchini to the skillet, cook another 2 minutes
6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
7. Pour chicken stock into pan and mix through to moisten everything
8. Add salt, ground pepper, and red pepper flakes to taste
9. Remove from heat, garnish with parsley and serve hot

Full Recipes Source : www.paleonewbie.com

FAMOUS RED LOBSTER SHRIMP SCAMPI

FAMOUS RED LOBSTER SHRIMP SCAMPI

INGREDIENTS :

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped
• 1 1⁄2 cups white wine, I use chardonnay
• 1⁄2fresh lemon, Juice only
• 1 teaspoon italian seasoning
• 1⁄2 cup softened butter
• 1 tablespoon parsley
• 1⁄2 cup grated parmesan cheese

DIRECTIONS :

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Full Recipes Source : www.geniuskitchen.com

BLACKENED SHRIMP TACOS

Smoky and spicy shrimp, sweet and tangy slaw, and a zesty garlic lime sauce make these Blackened Shrimp Tacos seriously delicious!

BLACKENED SHRIMP TACOS

INGREDIENTS :

COLESLAW

• 1/3 cup mayonnaise ($0.40)
• 1/2 Tbsp honey ($0.06)
• 1 tsp Dijon mustard ($0.06)
• 1 tsp red wine vinegar ($0.02)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.03)
• 1/2 bag coleslaw mix (shredded cabbage and carrots) ($.75)
• 3 green onions, sliced ($0.28)

SMOKY GARLIC LIME SAUCE

• 1/3 cup mayonnaise ($0.40)
• 1/8 tsp garlic powder ($0.02)
• 1/4 tsp smoked paprika ($0.02)
• 1/8 tsp salt ($0.01)
• 1 lime (1 Tbsp juice) ($0.39)

BLACKENING SEASONING

• 1 Tbsp smoked paprika ($0.30)
• 1 tsp dried thyme ($0.10)
• 1 tsp dried oregano ($0.10)
• 1/2 tsp cumin ($0.05)
• 1/4 tsp cayenne ($0.03)
• 1/4 tsp garlic powder ($0.03)
• 1/4 tsp onion powder ($0.03)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.02)

TACOS

• 1/2 lb peeled and deveined shrimp (30/40 count) ($4.00)
• 1 Tbsp butter ($0.13)
• 1 clove garlic, minced ($0.08)
• 6 small corn tortillas ($0.30)
• 3 green onions, sliced ($0.28)

INSTRUCTIONS :

1. To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
2. To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
3. Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
4. Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
5. Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
6. To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.

Full Recipes Source : www.budgetbytes.com

SPICY SRIRACHA SHRIMP TACOS WITH CILANTRO LIME SLAW

These Spicy Sriracha Shrimp Tacos are fast, flavorful, and topped with a zesty Cilantro Lime Slaw that will rock yours socks! These healthy shrimp tacos are the best!

SPICY SRIRACHA SHRIMP TACOS WITH CILANTRO LIME SLAW

Ingredients :

• 8-12 soft corn tortillas see notes
• 1 pound shrimp fresh or frozen/thawed
• 1 tsp paprika
• 1/2 tsp garlic powder 
• 1/4 tsp ground cayenne pepper
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/4 cup homemade or store-bought ranch dressing*
• 1 TBSP Sriracha
• 1 cup finely shredded/chopped cabbage** (green, red, or both!)
• 1 jalapeño pepper
• 1-2 TBSP apple cider vinegar
• 1 TBSP honey
• 1 lime
• 1/8 tsp salt
• fresh chopped cilantro to taste

Instructions :

1. Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
2. Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
3. For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
4. For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
5. Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
6. Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
7. Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!
8. Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes) - I like to gently warm my corn tortillas up in the microwave or on a skillet before stuffing them. So good!
9. Top with slaw, serve with lime wedges, and dig in!

Full Recipes Source : peasandcrayons.com