Main Course Shrimp Salad

Total time: 20 minutes

Ingredients:
 8oz (240gr) shrimp, cleaned, cooked
 1 avocado
 10 cherry tomatoes, cut in half
 9 small mozzarella balls, cut in half
 3oz (90gr) bacon, chopped
 handful fresh oregano or basil leaves
 2 tbs fresh, chopped chives
 lettuce or mixed salad greens for 2 large
salads
 Dressing:
 1 tbs Dijon-style mustard
 1 tbs tarragon white wine vinegar
 1/2 tsp fines herbes or other dried herb of choice
 1/8 tsp garlic powder
 1 tbs salad olive oil
 4 tbs Greek or plain yogurt

Instructions:
 Prepare greens, rinse, spin dry if needed.
 Remove avocado from shell, slice, then cut slices in thirds.
 If shrimp need to be cooked: heat 2 tsp olive oil in a non-stick skillet.
 Add shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
 Remove and set aside.
 Sauté bacon in a medium skillet until crisp.
 Remove and set aside.
 Dressing:
 Whisk mustard, vinegar, dry herbs and garlic together in a small bowl.
 Gradually whisk in olive oil until thick and creamy.
 Whisk in yogurt. You may not use all of the dressing
 To finish:
 Toss greens and fresh herbs with some of the dressing, coating thoroughly.
 Add shrimp, tomatoes, cheese, and avocado. Toss gently to combine.
 Top salad with bacon and serve.

Main Dish Macaroni Salad

Ingredients

 2 cups corkscrew pasta

 1 cup mayonnaise

 ¼ cup grated Parmesan cheese

 ¼ cup chopped parsley

 2 tablespoons milk

 1 clove garlic, minced

 1 ½ cups diced ham

 2 cups halved cherry tomatoes

Directions
 1. Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set
aside.

2. In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in
pasta, ham, and tomatoes. Chill for several hours.

Chopped Green Salad

Homemade Italian dressing

RECIPE
¾ cup Olive Oil
¼ cup White Wine Vinegar (or red)
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
½ teaspoon Onion Powder
½ teaspoon Red Pepper (crushed)
¾ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Lemon Juice

Make the dressing:

In a large, lidded jar that holds at least 8 ounces, add the olive oil, red wine vinegar, water, dried basil,
garlic powder, oregano, onion powder, salt, sugar, and red pepper flakes. Tightly cover with a lid. Shake
vigorously until the ingredients are blended.  

This dressing is an excellent make-ahead option that can easily be doubled. If you plan to use it within 1 or
2 days, it can be kept on the counter. Any longer than that and you should store it in the fridge, where it will
be good for several weeks. Just give it a vigorous shake before using.
Romaine Salad with Orange and Olives

Green Salad

Directions

1. Place onion and bell pepper in a microwave-safe bowl; heat in microwave on high until soft,
about 1 to 2 minutes. Set aside to cool.

2. Combine onion, bell pepper, salad greens, deli meat, and tomato in a large salad bowl.
Sprinkle with onion powder, garlic powder, salt, and black pepper; toss well to mix.
3. Pour on salad dressing; toss well and serve.