SPECIAL LAYERED SALAD
Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. , Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 408 calories, Fat 36g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 555mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
LAYERED SHRIMP SALAD
Provided by Claire Robinson
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
- To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.
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
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
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
LAYERED SEAFOOD SALAD
Make and share this Layered Seafood Salad recipe from Food.com.
Provided by Alia55
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare dressing: In a blender or food processor, blend all ingredients until smooth.
- In a parfait glasses, divide sliced strawberries and top with layer of crabmeat.
- Spoon 1 dressing over.
- Top with a layer of peaches.
- Top with a layer of pears
- Top with a layer of shrimp.
- Garnish each with a whole strawberry and pass remaining dressing at table.
Nutrition Facts : Calories 304.5, Fat 7.7, SaturatedFat 4.1, Cholesterol 191.6, Sodium 817.7, Carbohydrate 28.5, Fiber 4.3, Sugar 20.3, Protein 31.6
SEVEN LAYER SALAD
Make this classic potluck Seven Layer Salad, with layers of veggies, bacon and cheese. This Seven Layer Salad is the best of the layered salads!
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.
- Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.
- Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LAYERED CAESAR, SHRIMP & PASTA SALAD
A layered salad is the perfect summer dish. Our video has tips on keeping lettuce crisp and how to up the level of Caesar-style flavor with fresh garlic.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h
Yield 6 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Mix dressing, mayo and garlic until blended.
- Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
- Add dressing mixture to salad just before serving; mix lightly.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
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