How To Prepare
1
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2
Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3
Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4
Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.
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King Crab Potato Salad
How To Prepare
In a medium saucepan over medium heat, bring the water, lemon slices, halved garlic, and peppercorns just to a simmer, covered. Add the shrimp and cook, uncovered, for 2 to 3 minutes, or just until the shrimp turns pink. Drain, discarding the lemon, garlic, and peppercorns. Spread the shrimp in a single layer on a large plate. Refrigerate for 10 to 15 minutes, or until cooled.
Meanwhile, put the potato flour in a small saucepan. Pour in the broth, whisking to dissolve. Cook over medium-high heat for about 2 minutes, or until boiling and thickened, whisking constantly. Pour into a small bowl. Let cool at room temperature for 5 to 10 minutes.
Whisk the lemon juice, vinegar, oregano, and minced garlic into the broth mixture. Set aside.
Arrange the remaining ingredients on plates. Top each salad with the shrimp. Drizzle with the dressing.
In most recipes, the sizes of shrimp are interchangeable. That is fortunate, because shrimp size can be confusing. What is “small” in one part of the country may be called “medium” in another area. So it is more accurate to refer to the number of shrimp per pound. If, for instance, a recipe calls for 16 to 20 count, that means there should be 16 to 20 shrimp per pound. If you use shrimp that are a bit larger than called for, add a small amount to the cooking time; conversely, if you use shrimp that are somewhat smaller than called for, don’t cook them quite as long as the recipe says. Watch closely, and always cook shrimp until it is just slightly pink; overcooking will cause it to be tough.
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Mediterranean Shrimp Salad
Ingredients
- 3 cups water
- 1/2 medium lemon, thinly sliced
- 1 medium garlic clove, halved, and 1 medium garlic clove, minced, divided use
- 4 whole peppercorns
- 1 pound fresh or frozen peeled shrimp, 21 to 26 count, thawed if frozen (see Cook’s Tip on Shrimp, below)
- 1/2 teaspoon potato flour
- 1/3 cup no salt added chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh oregano
- 4 ounces romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)
- 3 ounces fresh spinach, torn into bite-size pieces (about 3 cups)
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 medium tomato, cut into 12 wedges
Ingredients
- 3 cups water
- 1/2 medium lemon, thinly sliced
- 1 medium garlic clove, halved, and 1 medium garlic clove, minced, divided use
- 4 whole peppercorns
- 1 pound fresh or frozen peeled shrimp, 21 to 26 count, thawed if frozen (see Cook’s Tip on Shrimp, below)
- 1/2 teaspoon potato flour
- 1/3 cup no salt added chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh oregano
- 4 ounces romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)
- 3 ounces fresh spinach, torn into bite-size pieces (about 3 cups)
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 medium tomato, cut into 12 wedges
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How To Prepare
1
Whisk vinegar, shallot, mustard, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2
Divide the greens among 4 plates. Arrange equal portions of chicken, egg whites, tomatoes, and cucumber on top of the lettuce. Drizzle the salads with the remaining dressing.
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The Eating Well Cobb Salad
How To Prepare
1
Whisk garlic, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold.
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Tangy Cauliflower Salad
How To Prepare
Combine first 3 ingredients in a large bowl; toss well. Combine Splenda and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.
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Sweet Cabbage Salad
How To Prepare
Preheat the oven to 375°. Lightly spray a shallow baking pan with cooking spray. Place the fish in the pan.
In a small bowl, stir together the remaining salmon ingredients. Lightly spread on each fillet.
Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.
Meanwhile, chop the tomatoes, basil, and onion. Put in a small bowl. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish.
Cook’s Tip
Some produce areas indicate “sweet onions” and others specify certain types, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015. As the term indicates, these onions are less pungent than most other onions.
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Salmon with Tomato-Basil Salsa
