Best Earth And Sea Salad Recipes
SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
SEAFOOD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
EASY SEAFOOD SALAD
This easy seafood salad was inspired by a dish I had in the Bahamas that featured conch. I substituted crab and shrimp and like it even more! -Cindy Heyd, Edmond, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.
Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 141mg cholesterol, Sodium 309mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
EARTH AND SEA SALAD
This salad goes great with either of my dressings but I have always preferred it with the Japanese Dressing
Provided by VERSachi
Categories Onions
Time 7m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- umm it's a salad so put all ingredients in a giant bowl.
- Sprinkle the sesame seeds on top and put the tofu in last (if you plan to use it).
- Add dressing of choice and toss.
- Bon Apetite!
Nutrition Facts : Calories 96.5, Fat 4.8, SaturatedFat 0.7, Sodium 29.7, Carbohydrate 9.8, Fiber 3, Sugar 4.3, Protein 6.1
EASY SEAFOOD SALAD
A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).
Provided by Jen K
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
- Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g
UNDER-THE-SEA SALAD
Prepare this refreshing Under-the-Sea Salad. Lime gelatin, cream cheese, pears and cinnamon make this Under-the-Sea Salad both pretty and delicious.
Provided by My Food and Family
Categories Recipes
Time 5h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside.
- Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
- Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.
- Refrigerate 4 hours or until firm. Unmold. Cut into 8 slices. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
LAND AND SEA SALAD
Make and share this Land and Sea Salad recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients lightly, taking care not to break the fish into too small pieces.
- Arrange salad greens on chilled plates.
- Pile salad lightly onto greens and garnish with alternate slices of beets and eggs.
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