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Shrimp Salad with Dried Cherries
Dressing:
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarse-ground Dijon mustard
1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
1/4 teaspoon salt
Salad:
4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3/4 cup dried tart cherries
1/4 cup sliced green onions
For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed. Refrigerate while preparing salad.
For the salad, divide salad greens evenly between 4 plates. Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens. Drizzle with dressing. Serve immediately. Makes 4 main course servings.
Party Pasta Salad
8 ounces bow-tie pasta (3 cups)
3/4 cup dried tart cherries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup red wine vinegar
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
1 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently.
Combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepperin a small bowl; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving. Makes 8 servings.
Spiced Cherry Salad
1 cup dried tart cherries
1 (11-ounce) can mandarin orange sections, drained
2 kiwi, peeled and sliced
1/4 cup orange juice
1/4 cup sifted confectioners' sugar
1/4 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted
Put dried cherries, mandarin orange sections and kiwi slices in a salad bowl. Combine orange juice, confectioners' sugar and cinnamon in a small bowl; mix well. Pour orange juice mixture over fruit mixture; mix gently.
Refrigerate, covered, 1 to 2 hours, stirring occasionally. Sprinkle with toasted almonds just before serving. Makes 6 servings.
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