Serving This Week 6-1 To 6-5-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 6-1 to 6-5 on my blog. On Tuesday was Spinach Salad With Crab Cake and Grilled Shrimp. Wednesday saw Roast Beef Waldorf Salad. Thursday was Lobster and Crab Salad Over A Warm Roll. And winding up this Salad Week was Tips For Storing Greens.
If you missed what I served up last week please click Serving This Week 5-25 to 5-29-2020.
I have been looking at different types os simple yet delicious salads to serve as the weather gets warmer.
But all this recipe reading has me craving seafood and hush puppies. And I can’t seem to think of anything else.
I have never been one to deny a craving of any kind and this seafood kick isn’t going to change that.
And then I found this Spinach Salad With Crab Cake And Grilled Shrimp
This summer salad certainly qualifies as a craving quencher.
The spinach, crab cake and shrimp are not just delicious but are healthy too!
This is a bonus as gaining weight while being less active in the winter is expected.
I don’t need to start off summer with extra pounds.
As I started to prepare the salad for my husband, I wanted to add something special just for him.
I actually considered wrapping the shrimp in bacon.
But I had to admit, that would have been more for me than him.
And I wanted to serve this Spinach Salad to him for our anniversary.
That also would have defeated the idea of having something healthy to serve too.
But he was impressed that the salad had all his favorite items on it.
He even enjoyed the Crab Cake, I hid it under the apple slices so he would be surprised.
This salad would be perfect for serving on a special occasion as well as a nice summer dinner.
It could even go well with a glass of sweet tea for a Sunday brunch.
The options are limitless!
Fruit and nuts top this salad.
A bit of blue cheese crumbles added to the yogurt and mayo homemade dressing set this salad apart from them all!
Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting.
The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch.
The yogurt and mayo dressing is quite healthy. I used the mayo with olive oil.
And the walnuts help give the salad added substance and texture. I used a nice spring mix of greens but spinach is an alternative you may enjoy.
At the last minute I sprinkled some blue cheese crumbles over my personal salad to give it an even tangier flavor.
This salad makes a light and simple dinner choice. It is great for a warm night on the deck.
After a long and busy day, it is a treat to have a healthy and easy option for dinner.
There are days when I want just a bit more than a simple salad.
This Roast Beef Waldorf Salad added a bit of protein to the meal.
I don’t know if you are like me. I don’t eat much red meat. But when I do, I want it juicy and tender.
This salad checked all my boxes.
This lobster and crab salad is worth the trouble of fixing for your family.
If you prefer you can also use frozen or mock lobster in a pinch. This will be a bit less expensive too. And those are a bit easier to work with than the live Maine Lobster.
However, the real deal always will have a better flavor.
If you want less bread than the rolls or ciabatta bread just use dairy case rolls.
Pillsbury Grands or dinner rolls Work well for a tasty treat.
As you see from the list above most of the ingredients are simple spices that are normally kept in your spice rack or fridge.
The list of directions is largely for working with the live lobsters.
I must confess here. I only tried that method once. I don’t like to crack seafood. I don’t even eat fresh crab legs for that reason.
The imitation or frozen lobster was still a great substitution.
The flavor wasn’t as good as I said above. But the family didn’t mind.
I loved having the lobster and crab served over a warm hoagie. But any type of bun, muffin or roll can be used in a pinch.
This Lobster and Crab Salad makes a great option for a nice lunch out on the deck.
Whether you are hosting the block meeting, having a luncheon for the church or just having the girls over for bridge, consider serving this dish.
They will all think you spent the day in the kitchen.
If your greens are wilting within a few days of bringing them home from the store, you can prevent it with this quick storage tip.
When you go to your favorite Farmers Market or grocery store do you spend a lot of time choosing the perfect greens?
I know I do.
If I don’t prepare them correctly before I am ready to use them they can become wilted and inedible.
Using cloth bag alternatives works well for keeping your greens fresh.
Some examples of these are organic cotton bags, cloth mesh bags, terry cloth bags or a sturdy kitchen towel.
Here are 3 options for storing your leafy greens and keep them fresh.
Leafy greens include lettuce, arugula, mustard greens, dandelion greens, watercress, spinach, kale, chard, and cabbage.
These veggies are best kept in a loosely closed bag or sealed glass container, uncrowded and completely dry.
Click below to see the options!