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This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to ...
Serve this between two pieces of whole-wheat bread as a sandwich or by itself with tender Bibb lettuce or crunchy celery sticks. View Recipe. Chicken & Cabbage Soup with Pesto. ... Shrimp Salad ...
They start with fresh or frozen cooked shrimp (be sure to fully thaw before making if using frozen!) tossed with some mayonnaise, lemon juice, celery, and fresh herbs that are piled high into a ...
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.
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Add the shrimp and cook for 2 minutes or until the shrimp are cooked through. Rinse the shrimp mixture with cold water and drain well in a colander. Discard the lemon, peppercorns and coriander seeds. Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl. Add the shrimp and cilantro and stir to coat.
These chicken tenders came out of the air fryer with a proper deep-fried flavor, a satisfying crunch, and well-adhered breading. The Parmesan made them a little tangy up front, but not in an ...
1 lb cooked large shrimp, peeled and deveined; 1 papaya, peeled, seeded and diced; 1 cup whole kernel corn; 4 green onion, chopped (about 1/2 cup) 1 cup Pace® Picante Sauce; 1 tbsp lemon juice; mixed salad green