Asparagus Shrimp Salad

Ingredients:

SALAD
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.

DRESSING
½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper.

Method: 

DRESSING
Combine all of the dressing ingredients.

SALAD
Cook the shrimp; drain and set aside.

Cook the asparagus until crisp-tender; drain well.

Place the shrimp, asparagus and slice of lemon in mixing bowl.

Pour the herb dressing over all, cover and refrigerate, stirring once or twice.

Combine the red bell pepper, onion and parsley.

To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese.

Serve with the pepper/onion/parsley mixture.

If you like this, more similar articles about asparagus recipes and shrimp recipes are available.

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Published in: on August 27, 2007 at 11:18 am  Leave a Comment  

Banana Nut Pancakes

Ingredients:

1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.

Preparation Instructions:

In a mixing bowl, beat the cream cheese until it is smooth.

Mix in whipped topping until stiff; then set aside.

In another bowl, combine the pancake mix and the sugar.

Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.

Fold in the mashed banana and chopped pecans.

Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.

Serve with the cream cheese as topping.

Source: This recipe came from the banana recipes website.

Published in: on August 10, 2007 at 5:53 pm  Leave a Comment