This week's recipe features shrimp, crab meat and scallops...in a delicious and easy salad! Creating salads by pairing uncooked vegetables, fruits, seafoods and herbs and spices can yield some very mouthwatering reslults. Salads are delicious, very nutritional, can be served as an appetizer or main course and is a great way to include food from all food groups.
When creating or trying different salad recipes, simply add what you like, making substitutions, etc., until you come up with your own winning recipe!. The key ingredients in this seafood salad recipe, the apples and the blue cheese, pair very well with the crab, shrimp and scallops. And the lemon-vinegarette dressing is the perfect way to top it off. I hope you try and enjoy this dish as much as I do, and until next week...
Bon Appetit!
Seafood and Chunky Blue Cheese Salad
1/2 pound small shrimp, cleaned, cooked and cooled
1/2 pound lump crab meat, cooked
1/2 pound scallops, pan seared and cooled
1/2 cup of shallots, coarsely chopped
3/4 cups crumbled blue cheese
1/2 cup chopped (bite-sized) apples (of your choice, unpeeled and cored)
2 cups of fresh baby spinach
salt and fresh ground black pepper to taste
In a large bowl, gently toss together all ingredients and season to taste; then transfer to individual salad bowls and drizzle dressing around outer portion of salad and toss lightly to coat.
Lemon-Vinagrette Dressing
1 cup olive oil
2/3 cup fresh lemon juice
1/2 cup chopped fresh parsley
2 cloves minced garlic
2 tablespoons dijon mustard
salt and fresh ground black pepper to taste
Whisk together all ingredients and use immediately.
Serve with grilled french bread topped with rosemary-butter.
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