SALAD
Tips
• If a recipe calls for cooked, flaked fish, almost any cooking
method will do. Poaching AND microwaving are the simplest.
• When making a seafood purchase, plan for leftovers to use in
soups, salads or sandwiches
SEE WHAT
FISH YOU CAN SUBSTITUTE BY CLICKING ON THE RECIPE HOME PAGE
COLORFUL CRAB MEAT SALAD
Yield: 6 servings
1# crab meat
6 c cooked, colorful seashell or rotini pasta
10 oz. frozen green peas
½ c diced sweet red peppers
1/2 c chopped red onion
¼ c chopped parsley
½ c olive oil
2 T lemon juice
1 T basil
½ t salt
½ t minced garlic
¼ t pepper
Remove any pieces of shell or cartilage from crab meat. Combine
crab meat – parsley in a large salad bowl. In a shaker jar,
combine oil – pepper and shake well. Pour dressing over salad,
toss well and refrigerate.
DRESSING for CRAB LOUIS
1 c mayo
1/4 c whipping cream, whipped
1/4 c chili sauce
1/4 c onion, minced
2 T green olives, chopped
1/4 t salt
1 t Worcestershire sauce
1 t horseradish
MIDSUMMER SALAD
Yield: 4 servings
2 c cooked, flaked fish
1 c red seedless grapes, halved
1 c chopped celery
½ c mayo
¼ c sliced almonds, lightly toasted
¼ t salt
¼ t curry powder
Leaf lettuce
Gently combine all ingredients except lettuce and chill. Serve
on lettuce.
PICKLED FISH SALAD with SOUR CREAM DRESSING
Yield: 6 servings
2# trout fillets, fresh or frozen
2 t salt
2 lemon slices, thin
2 onion slices, separated into rings
1/3 c vinegar
½ c water
1 T mixed pickling spice
1 t sugar (opt.)
1 bay leaf
lettuce
Thaw fillets if frozen, skin and cut into serving portions.
Place fish in shallow 2 qt. baking dish and sprinkle with salt.
Arrange lemon and onion over the fish. Combine vinegar – bay
leaf and pour over fish. Cover and bake in preheated 350 oven
for 15 minutes. Remove from oven; cool fish in marinade, then
chill in refrigerator several hours. Drain marinade, and serve
fish on a bed of lettuce. Top with Dressing.
SCALLOP VEGETABLE SALAD
Serves 6
1 1/2# scallops
2 T salt
1# can cut green beans, drained
1 c celery, sliced
1/4 c onion, chopped
1/4 c green pepper, chopped
Marinade
Rinse scallops with cold water
to remove any shell particles.
Place in boiling salted water. Cover and return to boiling
point. Reduce heat and simmer 3-4 minutes depending on size.
Drain and cool. Slice scallops; combine with vegetables
(except lettuce), then add marinade. Cover and chill for at
least 1 hour.
Marinade
Yield: 2/3 c
1/2 c cider vinegar
1 T sugar
1/4 t salt
dash pepper
1/4 c salad oil
Combine vinegar - pepper. Add
oil gradually, blending thoroughly.
SEAFOOD and PASTA SALAD
Serves 8
224 calories a serving
2# flounder fillets
3 c cooked light macaroni
8 oz plain low-fat yogurt
1/3 c green onion, thinly sliced
3 T dairy sour cream
1 T dill weed
3/4 t dry mustard
1/4 c fresh parsley, chopped
Poach fillets in 1" boiling
water 1-2 minutes. Remove fillets and cool.
Combine remaining ingredients and blend until smooth. Cut
cooked fish
into 1" pieces; stir into macaroni mixture. Refrigerate 1 to
2 hours before serving
SEVICHE
Serves 4-6
1# fresh
fish,
low in fat (saltwater or
freshwater, including shellfish)
3/4 c lemon juice
1 large tomato, peeled and chopped
1/2 c green pepper, chopped
1/4 c fresh parsley, chopped
1 clove garlic, minced
1 t salt
1/2 t Tabasco
2 T salad oil
Cut fish into strips. Place in
glass mixing bowl and add lemon juice. Mix well. Cover and
refrigerate at
least 6 hours. Drain. The lemon juice cooks the fish.
(Editor's note: REALLY, IT DOES) Mix remaining
ingredients and add to fish. Mix well and chill. Serve over
lettuce as a salad or as an appetizer.
SHRIMP
PARTY SALAD
Serves 6
8 oz medium-large shrimp,
cooked and cleaned
3 oz lemon gelatin
1/2 c boiling water
1/2 c iced water
10 oz can tomato soup
1 c celery, finely-chopped
1/4 c green pepper, finely-chopped
1 T onion, finely-chopped
3 eggs, hard boiled
Dissolve gelatin in boiling
water; add iced water and tomato
soup. Stir in celery, pepper and onion. Pour half into
lightly-oiled ring mold or small individual molds. Chill
until slightly thickened. Cut eggs in half. Press eggs, cut
side down and shrimp into gelatin mold. Pour balance of
gelatin mixture over shrimp and eggs; chill until set.
To serve: unmold on crisp
salad greens.
Sour Cream Dressing
½ c dairy sour cream
2 T ripe olives, chopped
1 T lemon juice, fresh
½ t horseradish
¼ t salt
Combine all ingredients and chill well before serving with fish.
SHRIMP and WILD RICE
2# cooked, cleaned shrimp
1 ½ c cooked wild rice
½ c thinly sliced radishes
½ c chopped celery
Dressing:
1 c French dressing
1 T fresh onion juice
salt and pepper
1 t paprika
dash of Tabasco
½ t curry powder
Garnish the salad, 1 avocado, optional
asparagus, optional
sliced, peeled tomatoes, optional
Combine ingredients and chill. About 15 minutes before serving
add the dressing.
SHRIMP
PARTY SALAD
Serves 6
8 oz medium-large shrimp,
cooked and cleaned
3 oz lemon gelatin
1/2 c boiling water
1/2 c iced water
10 oz can tomato soup
1 c celery, finely-chopped
1/4 c green pepper, finely-chopped
1 T onion, finely-chopped
3 eggs, hard boiled
Dissolve gelatin in boiling
water; add iced water and tomato
soup. Stir in celery, pepper and onion. Pour half into
lightly-oiled ring mold or small individual molds. Chill
until slightly thickened. Cut eggs in half. Press eggs, cut
side down and shrimp into gelatin mold. Pour balance of
gelatin mixture over shrimp and eggs; chill until set.
To serve: unmold on crisp
salad greens.
SUMMERTIME TUNA PASTA SALAD
Yield: 6 – 8 servings
2 c pasta (bowties, mafalda or macaroni), cooked and drained
8 oz. water chestnuts, sliced and drained
6 oz can white tuna, drained, flaked
1 c mayonnaise
1 c broccoli flowerets
1 c carrots chopped
1 c celery sliced
1 t dill weed
½ t pepper
Mix all ingredients and refrigerate several hours or overnight.
TUNA-CITRUS-SPINACH SALAD
Serves 1
*174 calories
1/2 c grapefruit sections
1/4 c orange sections
1/4 c sliced red onion
1 T red wine vinegar
3 medium pitted ripe olives, sliced
3 oz water packed canned tuna, drained
1 c shredded spinach leaves
Place fruit sections into
a small bowl to catch the juices.
Add onion-tuna. Cover and refrigerate 1 hour. Toss with
spinach just before serving.
TUNA MACARONI
1# elbow macaroni
mayonnaise to taste
6 oz. can tuna
6 oz can tiny shrimp
onions , chopped
green pepper, chopped
celery, chopped
dash garlic
¼ c Catalina salad dressing
green relish
All of the vegetables you measure to your taste delights. Cook
macaroni, after it is cooled, mix other fixings and chill.
SLAWS
CABBAGE SLAW
1 large cabbage, shredded
1 t dill weed or to taste
6 slices bacon, fried crispy, crumbled
salt and pepper
mayonnaise to moisten
Combine ingredients and refrigerate.
COLE SLAW
II
Cabbage Slaw I
1 large cabbage
dill weed
6 slices crispy fried, crumbled bacon
salt, pepper
mayo
SEA
SLAW
Serves 6
1-1/2# fillets
1 qt. boiling water
1 T salt
1/4 c mayo
2 T onion, chopped
2 T sweet pickle relish
1 T lemon juice
1 t salt
1 c green cabbage, shredded
1 c red cabbage, shredded
lemon wedges
Place fillets in boiling
salted water. Cover and simmer 10 minutes
or until fish flakes easily when tested with a fork. Drain.
Remove skin and bones; flake. Now combine mayo - fish. Chill
at least 1 hour to blend flavors. Add cabbage and toss
lightly.
Serve with lemon wedges.
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