Shrimp Cobb Salad

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This is a super easy and fantastic salad that has an incredibly flavorful and fresh dressing.

What you’ll need:

  • 4 stripes of Bacon
  • 1 lb of large Shrimp, peeled and deveined
  • ½ tsp of Paprika
  • ¼ tsp of Black Pepper
  • Cooking spray
  • ¼ tsp of Salt, divided
  • 1 ½ tbsp of fresh Lemon Juice
  • 1 ½ tbsp of Extra-Virgin Olive Oil
  • 1 package of Romaine Salad
  • ½ tsp of Roland whole-grain Dijon Mustard
  • 2 cups of Cherry Tomatoes, halved
  • 1 cup of Shredded Carrots
  • 1 ripe peeled Avocado, cut into 8 slices
  • 1 cup of Frozen Whole Kernel Corn, thawed

First, cook the bacon til it’s nice and crispy. Remove the bacon from the pan and cut each slice in half, set aside. Wipe the pan clean and increase the heat to medium-high. Coat the pan with cooking spray. Sprinkle the shrimp with paprika and pepper and add to the pan. Cook about 2 minutes on each side or until the shrimp are done. Sprinkle with 1/8 tsp of salt and toss to coat. While the shrimp cooks, whisk together the remaining 1/8 tsp of salt, lemon juice, oil, and mustard in a large bowl. Add the lettuce and toss to coat. Then top with the cooked shrimp, tomatoes, carrots, corn, avocado slices and bacon. Serve with a baguette and we believe you just made dinner. Good going!

Crab Cake Salad

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This salad looks so gorgeous after you make it that you would rather take a picture of it than eat it. But trust us, you’ll want to eat this super simple salad. It’s a gourmet lunch that we just love.

And the pretty ingredients are:

  • 4 Barons Kitchen Refrigerated Crab Cakes
  • 1 bunch of Romaine Lettuce, chopped
  • 2 cups of baby spinach leaves
  • 1 navel orange, peeled and chopped
  • ½ small red onion, thinly sliced
  • 1 ripe avocado, diced
  • Salt and Pepper
  • ½ cup Litehouse Sesame Ginger dressing

Okay, time to heat up and lightly grease your medium sized skillet to medium-high heat and drop those crab cakes and cook about 3 minutes on each side, or until they are golden brown and warmed through. Now, in a fancy bowl, combine lettuce, baby spinach, orange chunks, red onion slices, and avocado with the Sesame Ginger dressing. Toss and add some salt and pepper to taste. Divide among four even fancier bowls (we like the white, square ones) and top each salad with a warm crab cake. Admire, then devour.

Sizzlin’ Southwest Taco Salad

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Simple things are our thing, which is why we love this southwestern salad. You can easily make this vegetarian by substituting tofu for the ground beef or taking the meat out altogether. It’s an easy dinner when you have no idea what to make.

The super simple sizzling (say that ten times fast) ingredients are:

  • 8 ounces of ground beef or turkey
  • ¾ cup of water
  • 1 package of frozen Mrs. T’s Potato & Cheddar Pierogies
  • 1 package of mixed salad greens
  • 1 package of Simply Organic taco seasoning mix
  • 1 cup of shredded jack cheese
  • 1 cup of salsa (just pick your fav)
  • 1 cup of diced avocados

Put the ground meet in a large skillet and cook over medium-high heat. Break the meat up in small pieces with a fork, as you cook and add the frozen pierogies. Cook and stir until the perogies are partially thawed, about 5 minutes. Stir in the taco seasoning and ¾ cup of water. Cook until the pierogies are hot and the meat is cooked through, about 5 minutes. Put salad greens in four funky bowls and top with the pierogie and meat mixture, shredded jack cheese, salsa and diced avocados. Now call up some friends and make sure they bring margaritas!