Cauliflower And Shrimp Salad Recipes

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Green Salad with Shrimp and Wine Vinaigrette image

This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

4 large artichokes
1 pound fresh asparagus, trimmed
1 cup chopped fresh cauliflower
1 cup fresh broccoli florets
1/2 cup dry red wine
2 shallots, finely chopped, divided
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups spring mix salad greens
1 bunch watercress
20 large shrimp, cooked, peeled and deveined
1 small fennel bulb, thinly sliced, fronds reserved
1/2 cup julienned sweet red pepper

Steps:

With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges

CAULIFLOWER AND SHRIMP SALAD

Cauliflower and Shrimp Salad image

Make and share this Cauliflower and Shrimp Salad recipe from Food.com.

Provided by Auntie Jan

Categories White Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut in to bite-sized pieces
1 large cucumber, peeled, seeded and diced
1 lb cooked baby shrimp
1 cup sliced pimento stuffed olive
4 cups cooked white rice, cooled (start with 2 cups uncooked)
1 1/2-2 cups mayonnaise (Bestfoods or Helmans)
hot pepper sauce (Tabasco)
salt and pepper

Steps:

Mix all ingredients and chill.
Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
Sometimes you can add more mayo and that will make it last a bit longer.

Nutrition Facts : Calories 298, Fat 12.5, SaturatedFat 1.9, Cholesterol 97.6, Sodium 370, Carbohydrate 33.8, Fiber 1.8, Sugar 4.1, Protein 12.9

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