Shrimp Poppy Seed Salad Recipes

Steps:

• 1. Toss all ingredients except for sliced red onions.
• 2. Mix all ingredients for poppy seed dressing in blender. Then pour amount you would like on salad and toss again. This poppy seed recipe makes enough for when I triple the recipe to make for church.
• 3. Put slices of red onion on top for garnish.

Steps:

• Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
• Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

Steps:

• First place the frozen salad shrimp in a bowl with the olive oil, pepper, garlic powder and oregano. Shake it slightly, and cook in the microwave for 1.5 to 2 minutes, shaking them up half way through cooking.
• Then, cut the romaine lettuce & tomatoes. place them in a bowl with the poppy seed dressing. Mix.
• Take out the shrimp and drain off any of the liquid that is in the bowl. You do NOT want any of this on the salad. Put the shrimp on the salad and toss. Eat. Yummy!

Steps:

• Squeeze juice from 1 grapefruit; mix with dressing. Pour half over shrimp in shallow dish; turn to evenly coat both sides of each shrimp. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining grapefruit into 4 slices.
• Remove shrimp from marinade; discard marinade. Arrange shrimp evenly onto 4 skewers. Place 8 grapefruit slices on grill grate; top with shrimp skewers. Brush with some of the reserved dressing mixture.
• Grill shrimp 5 min.; turn. Add remaining grapefruit slices to grill. Cook 8 to 10 min. or until shrimp turn pink, turning shrimp and grapefruit occasionally and brushing with the remaining dressing mixture.
• Remove shrimp and grapefruit slices from grill. Discard grapefruit slices under shrimp. Serve shrimp with remaining grilled grapefruit slices.

Steps:

• Place lettuce in serving bowl.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing.

Steps:

• Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
• Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
• Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
• Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
• To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.

Steps:

• Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside. , For dressing, in a blender, combine the vinegar, sugar, onion, salt and mustard; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Serve with salad.

Steps:

• In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds., Divide salad among 6 plates; drizzle with dressing.