Maui Wowie Salad Recipes

Steps:

• To make dressing, combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey. Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.

Steps:

• DRESSING PREPARATION: Combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.
• TO ARRANGE SALAD: Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle.
• Combine feta, 2 tablespoons capers and onion, drizzle with some dressing and salt and pepper to taste and toss well.
• Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste and toss well.
• Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.

Steps:

• Shred lettuce into fine strips.
• Combine and toss in a large bowl with diced tomatoes, onion and bay shrimp.
• Add diced avocado.
• For dressing: Whisk together ingredients. Olive oil, red wine vinegar, dijon mustard, black pepper, hard boiled egg whites shredded, and 1 ounce roasted red pepper diced or 1 ounce pimentos ( in a pinch I have used a quick dressing of olive oil, fresh squeezed lemon juice, salt, pepper and basil. Pretty much adjust it all to taste. It is a GREAT quick replacement and saves having to hard boil and egg and find pimentos or roasted red peppers.).
• Pour over salad and toss lightly.
• Sprinkle each portion with capers, crumbled feta and green onion.

Steps:

• SPREAD bread slices with mayonnaise.
• FILL with remaining ingredients.

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

Steps:

• To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
• To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
• With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
• To prepare salad, in large skillet, bring 3 cups water to a boil.
• Add chicken; return liquid to a boil.
• Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
• With slotted spoon, remove chicken from liquid; discard liquid.
• Set chicken aside to cool.
• Cut cooled chicken into bite-size pieces; place into medium bowl.
• Add 2 tablespoons dressing; toss to combine.
• In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
• Top fruit mixture with chicken mixture; sprinkle with coconut.
• Serve garnished with mint sprigs.
• SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
• PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.