Curried Seafood Salad with homemade peach chutney.

* Exported from MasterCook *

Curried Seafood Salad

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Fish And Seafood Salads

Amount Measure Ingredient -- Preparation Method

1 head lettuce4 stalks celery -- chopped

4 green onions -- chopped

1/2 pound large shrimp -- cooked

1/2 pound crabmeat -- cooked

1/2 pound lobster tail -- cooked

Curried Dressing

2 tablespoons Peach Chutney

1 cup mayonnaise

2 tablespoons tarragon vinegar

2 tablespoons vegetable oil

2 teaspoons curry powder

4 tablespoons half and half

Condiments

toasted coconut

toasted almonds

green onion -- chopped

raisins, seedless

peach chutney

Prepare Curried Dressing: Mix all ingredients in a blender or food processor fitted with the metal blade. Taste for seasoning. The curry flavor should just bite or its flavor will be lost in the salad. May be made up to 2 days ahead and refrigerated.

Tear lettuce into bite-size pieces and place in a salad bowl. Add celery and green onions. Stir in shrimp, crabmeat, and lobster, reserving some pieces for garnish. Toss with Curried Dressing. Garnish with reserved seafood.

Serve condiments in separate bowls.

Description:

"An exotic blend of flavors and textures makes a special company salad"

Source:

"Cookery for Entertaining"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 435 Calories; 38g Fat (76.5% calories from fat); 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 140mg Cholesterol; 517mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

http://i190.photobucket.com/albums/z52/msherman_2007/CurriedSeafoodSalad.jpg

 
Curried Seafood Salad with homemade peach chutney.

* Exported from MasterCook *

Curried Seafood Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Salads

Amount Measure Ingredient -- Preparation Method

1 head lettuce
4 stalks celery -- chopped
4 green onions -- chopped
1/2 pound large shrimp -- cooked
1/2 pound crabmeat -- cooked
1/2 pound lobster tail -- cooked
Curried Dressing
2 tablespoons Peach Chutney
1 cup mayonnaise
2 tablespoons tarragon vinegar
2 tablespoons vegetable oil
2 teaspoons curry powder
4 tablespoons half and half
Condiments
toasted coconut
toasted almonds
green onion -- chopped
raisins, seedless
peach chutney

Prepare Curried Dressing: Mix all ingredients in a blender or food processor fitted with the metal blade. Taste for seasoning. The curry flavor should just bite or its flavor will be lost in the salad. May be made up to 2 days ahead and refrigerated.

Tear lettuce into bite-size pieces and place in a salad bowl. Add celery and green onions. Stir in shrimp, crabmeat, and lobster, reserving some pieces for garnish. Toss with Curried Dressing. Garnish with reserved seafood.

Serve condiments in separate bowls.

Description:
"An exotic blend of flavors and textures makes a special company salad"
Source:
"Cookery for Entertaining"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 435 Calories; 38g Fat (76.5% calories from fat); 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 140mg Cholesterol; 517mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
http://i190.photobucket.com/albums/z52/msherman_2007/CurriedSeafoodSalad.jpg

 
C

curious1

Well-known member
Rec: Blueberry Spinach Salad...Amanda, you might like this recipe, we really do.

We've had it twice this week. I'm not sure about the source of this, perhaps a Reiman publication. Edited to say it's from Taste of Home.

I like to sprinkle the blue cheese on the top.

Blueberry Spinach Salad

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
4 ounces blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

In a jar with tight-fitting lid, combine first five ingredients and shake well.
In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans.
Add dressing and toss gently.
Serve immediately.

Yield 6-8 servings

 
Nantucket Bleu Spinach Salad, I haven't made this, probably just too lazy to get out the blender,

This is a yellowed newspaper clipping, so I've had it awhile and no idea where it came from.

Nantucket Bleu Spinach Salad

Blueberry Vinaigrette (recipe follows)
2 bunches leaf spinach, stemmed, washed and dried well
1 pint fresh blueberries
2/3 cup bleu cheese, crumbled
1/2 cup chopped, toasted pecans

Prepare vinaigrette and set aside. In a large bowl, combine spinach, blueberries, cheese and pecans; toss with a generous amount of vinaigrette.
Serves 6

Blueberry vinaigrette

1 shallot, minced
1/2 pint fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil

Combine shallot, blueberries, salt. sugar, vinegar and oil in electric blender container, blend until smooth. Toss with salad before serving.

 
I'm with you, Ang. A fresh picked tomato, some of the local applewood smoked bacon,

lettuce from the garden and toasted sourdough.
Mmmmmmmmmm.

 
Rec. Peach Chutney

* Exported from MasterCook *

Peach Chutney

Recipe By :Marlene Sorosky
Serving Size : 40 Preparation Time :0:00
Categories : Condiments Miscellaneous
Sauces

Amount Measure Ingredient -- Preparation Method

29 ounces sliced peaches
2 cups brown sugar -- firmly packed
2 cups white vinegar
1 clove garlic -- minced
1/2 cup crystallized ginger -- diced
2 tablespoons mustard seed
1 1/2 teaspoons chili powder
1 teaspoon ground cloves
1 teaspoon salt
1 cup raisins
1 large onion -- chopped

Drain peaches, reserving syrup. Cut peaches into small pieces and set aside. In a heavy medium saucepan, combine peach syrup with remaining ingredients. Boil rapidly uncovered 30 minutes, stirring occasionally. Watch carefully to prevent burning. Stir in peaches. Continue to boil until mixture is chickened, about 30 minutes more. Pour into jars and refrigerate overnight to blend flavors. May be stored in refrigerator for several weeks or frozen.

To serve, thaw overnight in refrigerator.

Source:
"Cookery for Entertaining"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; trace Fat (3.2% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : A wonderful condiment to serve with lamb and pork.

 
Chicken Salad in Cantaloupe Bowls

We use left-over grilled chicken, diced, amended and seasoned, served in half a cantaloupe. Cool, tasty - nice contrasts - and easy. Plus, you get to throw half of the serving pieces into the compost!

 
Chopped up REAL tomatoes marinated in red wine & olive oil with minced onion & lots of

crumbled feta piled on garlic toast comes to mind, or Sunday lunch with fresh blackeyed peas, fresh southern style green beans, mashed potatos, fried chicken, sliced tomatos and my grandmother's blackberry cobler with vanilla ice cream.

 
You must log in or register to reply here.
Back
Top