SANDRA’S ORGANIC FALL HERB GARDEN SALAD with LEMON-HONEY-DIJON VINAIGRETTE

A robustly delicious salad

that perfectly accompanies

any entree...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

Vinaigrette:

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

Salad:

6 cups mixed herb and salad greens

6 radishes, cut in half and sliced

2 roma tomatoes, each cut into 8 wedges

1 tablespoon julienned red onion

¼ orange bell pepper, chopped

½ cup sliced celery

½ cup shredded mozzarella cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

METHOD

Place all vinaigrette ingredients into all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.

Meanwhile, gently toss salad ingredients in a medium bowl.

To serve, distribute salad ingredients among four salad bowls, then drizzle each with desired amount of vinaigrette. ~ Enjoy!

Tip:  I recently served this delicious salad with Sandra's Awesome Albacore Tuna Noodle Casserole:

Sandra's Awesome
Albacore Tuna Noodle Casserole

SANDRA'S ROBUST ROASTED SHRIMP with a HOMEMADE THOUSAND ISLAND DIPPING SAUCE

A quick and easy method in which to prepare
a very tasty and rewarding shrimp dish...

Servings: (4)
Prep: 10 mins. |
Roast: 6 mins.

Posted: by Sandra 

INGREDIENTS:

***Thousand Island Dip/Dressing (Yields 2-1/2 cups)
1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
2 teaspoons worchestershire sauce
1 tablespoon sugar
2 tablespoons milk (add more or less, depending of your desired thickness)
1 boiled egg, finely chopped

***Roasting Shrimp
20 large raw shrimp/prawns, peeled (tails on)
kosher salt and freshly ground pepper to taste
2 teaspoons olive oil
2 teaspoons lemon juice

--Lemon wedges for serving

METHOD

To make the dip, whisk all ingredients in a medium-sized bowl until creamy. Place into refrigerator in an airtight covered glass container, until ready to serve, and for flavors to meld.

To roast the shrimp, preheat oven to 400 degrees. Prepare a baking sheet lined with foil and sprayed with oil, and set aside.

Place prepared fresh shrimp in a medium-sized bowl and sprinkle with kosher salt and freshly ground pepper, to taste. Pour olive oil and lemon juice over the shrimp, and toss to coat. Place onto prepared baking sheet, and roast in oven for 5 to 6 minutes, just until the shrimp are opaque and have a slight curl; turning halfway through cooking - do not overcook. Cool shrimp and serve with a side of homemade thousand island dip and lemon wedges ~ Enjoy!