Colorful Seashell Salad Recipes

GARDEN SHELL SALAD

Garden Shell Salad image

Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked small pasta shells
2 cups frozen peas
1 cup thinly sliced celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup fat-free mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

SEAFOOD & SHELLS SALAD

Seafood & Shells Salad image

My family often asks for this salad during the summer months. The colors and flavor brighten up any potluck. -Rosalee Ray, Lansing, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 13 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked small pasta shells
3 packages (8 ounces each) imitation crabmeat
1 pound cooked small shrimp, peeled and deveined
1/4 cup finely chopped sweet onion
1/4 cup finely chopped celery
3 tablespoons each finely chopped green, sweet red and yellow pepper
3 tablespoons minced fresh parsley
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 cups fat-free mayonnaise
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the crab, shrimp, onion, celery, peppers, parsley and dill. Stir in pasta. In a small bowl, combine the mayonnaise, lemon juice, salt and pepper. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 164 calories, Fat 2g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY

Nutrient-Packed Colorful Super Salad Recipe by Tasty image

Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.

Provided by Matthew Johnson

Categories Lunch

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons wole grain mustard
2 tablespoons organic maple syrup
1 tablespoon fresh ginger, grated
4 cloves garlic, grated
1 tablespoon sesame seed, toasted
¼ teaspoon cayenne pepper
¼ cup apple cider vinegar
¼ cup lemon juice
⅓ cup extra virgin olive oil
kosher salt, to taste
black pepper, to taste
2 cups lacinato kale, thinly sliced
2 large carrots, peeled and grated
2 cups broccoli floret
2 cups red cabbage, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 avocado, peeled and cubed
1 cup walnut, chopped
½ cup fresh parlsey, chopped

Steps:

In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is well coated.
Garnish with more toasted sesame seeds
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams

SEA SHELLS SALAD

Sea Shells Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained
2 scallions, chopped, both whites and greens
1/2 small red bell pepper, seeded and chopped into fine dice
1/3 cup tiny frozen green peas, a generous handful
1/4 to 1/3 cup mayonnaise
3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons
Coarse salt and pepper
Chopped fresh parsley, for garnish
Romaine or leaf lettuce, for lining plate under salad

Steps:

Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate

SEASHELL SHRIMP SALAD

Seashell Shrimp Salad image

This is yet another recipe from a regional magazine that my family enjoyed. I especially like it served with crackers and fresh fruit. If you would like, you can substitute diced ham for the shrimp.

Provided by Dreamgoddess

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces shell pasta
1 (1 ounce) package ranch dressing mix
8 ounces small shrimp, cooked and cooled
1 large red onion, diced
1 cucumber, diced
6 ounces frozen green peas
salt and pepper
lettuce leaf, for garnish

Steps:

Cook macaroni al dente and drain well.
Prepare ranch dressing according to directions on package.
Combine all ingredients together in a large bowl.
Refrigerate for 2 hours to let the flavors combine.
Serve on a bed of lettuce leaves.

SEA SHELL SALAD

Sea Shell Salad image

This is the perfect picnic dish - no mayo!! Very easy to prepare and a nice change from the usual covered dish take along. I've been making this for 20 years (and I'm still young)!

Provided by PA Kathy

Categories Pasta Shells

Time 27m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) box of medium sea shell macaroni or 1 (1 lb) box large sea shell macaroni
1 can tomato soup
1 medium chopped green bell pepper
1 medium chopped onion
1 (4 ounce) jar pimientos
3/4 cup sugar
3/4 cup cooking oil
3/4 cup cider vinegar
salt and pepper

Steps:

Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
Chill in refrigerator overnight to blend flavors.
Cook macaroni according to package directions and drain.
Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.

Nutrition Facts : Calories 259.9, Fat 14.2, SaturatedFat 1.9, Sodium 187.9, Carbohydrate 30.7, Fiber 1.6, Sugar 16.4, Protein 3

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