World Famous Recipes

Cucumber Salad Recipes

Cucumbers are a delightful complement to the creamy texture of yogurt. This simple salad is a great dish to bring along on your next picnic.

This week’s Carnival of the Recipes is up and it is picnic related.

Famous Recipes

Famous Recipes – Carnival of the Recipes
Jennie’s Rambles: Let’s Go On A Picnic!
Let’s Go On A Picnic!

Ingredients
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup Stonyfield Farm plain yogurt
3 tablespoons red onion, small diced
2 tablespoons apple cider vinegar
4 1/2 cups thinly sliced pared cucumbers (6 medium)

Directions
Blend together sugar, salt, yogurt, onion and vinegar in large bowl. Add cucumbers; mix well. Cover and chill at least 2 hours.

Yields
8 servings

Nutritional Information
Calories 50; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 9g; Protein 2g; Calcium 8% RDA; Fiber 2g

Caesar Salad with Spicy Shrimp

4 corn tortillas (5-inch)

2 teaspoons canola oil

1 1/2 teaspoons chili powder

Coarse salt and ground pepper

3/4 pound medium shrimp, peeled and deveined

1/3 cup reduced-fat mayonnaise

2 tablespoons fresh lime juice

2 tablespoons grated Parmesan cheese, plus more for garnish

4 anchovy fillets, rinsed and minced

1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

1. Preheat oven to 375°. Place tortillas on a baking sheet. Brush

both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili

powder, and season with salt and pepper. Bake until golden brown and

crisp, turning once, 8 to 10 minutes. Let cool, then break into

pieces.

2. Heat broiler. In a large bowl, toss shrimp with remaining

teaspoon each oil and chili powder. Season with salt and pepper. Lay

shrimp flat on a broiler pan, and cook until browned and opaque

throughout, turning once, 3 to 4 minutes.

3. In a small bowl, whisk together mayonnaise, lime juice,

Parmesan, anchovies, and up to 2 tablespoons water. Season with salt

and pepper.

4. To serve, toss lettuce with dressing. Divide among plates, and

top each with shrimp and broken tortillas. Garnish with more

Parmesan.

7 Layer Salad Recipe

1 cup (250 ml) ranch flavoured salad dressing

1 cup (250 ml) prepared salsa

1 & 1/2 cup (375 ml) romaine lettuce, torn into pieces

1 & 1/2 cup (375 ml) carrots, shredded

1 & 3/4 cup 425 ml black beans, drained

1 & 3/4 cup (425 ml) kernel corn

1 small red onion, diced

1 cup (250 ml) cheddar cheese, shredded

1 cup (250 ml) tortilla chips, crushed

In a small bowl; combine dressing and salsa. Set aside. In a large bowl; layer romaine, carrots, beans, corn, onion and cheese. Pour dressing and salsa mixture on top; chill for 45 to 60 minutes in the refrigerator. When ready to serve; top with crushed tortilla chips Serves 8

Key West Crab Salad Source: eDiets.com

3 cups fresh spinach – rinsed, dried and torn into bite-size pieces

2 cups leaf lettuce – rinsed, dried and torn into bite-size pieces

1 cup finely shredded cabbage

2 large oranges, peeled and segmented

1 red onion, sliced in rings

2 (6 ounce) cans crabmeat

1/2 teaspoon orange zest

3 tablespoons orange juice

2 tablespoons balsamic vinegar

2 teaspoons olive oil

1 teaspoon fresh chopped tarragon

1. In a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. Add crabmeat, and gently toss until combined. Set aside. 2. In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. Cover, and shake until well mixed. 3. Pour orange dressing over spinach salad, and gently toss until salad is well coated. 4 servings

Calories: 187.32, Calories from Fat: N/A, Total Fat: 3.82 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A. Total Carbohydrate: 18.42 g, Dietary Fiber: N/A, Sugars: N/A,Protein: 19.81 g, Vitamin A: N/A, Vitamin C: N/A

BLACK BEAN & CORN SALAD

INGREDIENTS:

1 4-ounce can drained black beans

1 15-ounce can drained whole kernel corn

4 chopped green onions

1/2 chopped green bell pepper

3 diced tomatoes

1/2 avocado peeled, pitted and diced

1 ounce jarred pimentos

2 tbsp. lemon juice

3 ounces Italian salad dressing

1/4 tsp. garlic salt

DIRECTIONS:

Combine Italian dressing, black beans, green onions, corn,

bell pepper, avocado, pimento, tomatoes, and lemon juice

in a bowl. Add and toss pepper, salt and garlic. Store in

airtight container and refrigerate.