Neptune Salad Recipes

NEPTUNE PASTA SALAD

Neptune Pasta Salad image

This my original recipe and very easy to make. It's good for a light supper, and co-workers love it when I bring this to potluck lunches. -Deborah Baumgarten Jacksonville, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3/4 cup uncooked tricolor spiral pasta
4 ounces imitation crabmeat, chopped
2 tablespoons chopped green onion
1/4 cup mandarin oranges
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the pasta, crab, onions and oranges. In another bowl, combine the sour cream, mayonnaise, orange juice , salt and dill. Add to the pasta mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 329 calories, Fat 14g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 696mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 10g protein.

NEPTUNE PASTA SALAD

Neptune Pasta Salad image

Enjoy the health benefits-and great taste-of seafood in this speedy pasta salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Number Of Ingredients 5

Ingredients

1 package Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1/4 cup cold water
3 tablespoons vegetable oil
1 package (8 ounces) frozen seafood chunks (imitation crabmeat), thawed
1 1/2 cups broccoli flowerets

Steps:

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Stir together Seasoning and Crouton Blend, oil and cold water in medium bowl; set aside.
Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into seasoning mixture. Stir seafood chunks and broccoli into salad. Serve immediately, or refrigerate.

NEPTUNE SALAD

Neptune Salad image

An easy and healthy salad perfect for a light lunch, or as a side-dish for barbeques. This salad is best when eaten within a few hours of making because it gets dry when it sits for too long, in which case, just add some additional dressing.

Provided by Manda

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces medium pasta shells, cooked and drained
1 (6 ounce) can tuna in water, drained
2/3 cup ranch salad dressing or 2/3 cup fat free ranch dressing
1 1/2-2 tablespoons Salad Supreme dry seasoning
1 dash black pepper
1 dash salt
1 dash garlic powder
2 green onions, chopped
10 cherry tomatoes, halved or 3/4 cup diced tomatoes
1/4 cup diced celery
1/4 cup diced green pepper
1/2 cup frozen green pea, thawed (optional)

Steps:

Combine pasta, tuna, and veggies in medium bowl.
Mix together the salad supreme seasoning, ranch dressing, black pepper, salt, and garlic powder in small bowl.
Pour over salad, and mix well.
Refrigerate 1-2 hours before serving.

NEPTUNE'S SEAFOOD CHEF SALAD

Neptune's Seafood Chef Salad image

This versatile & spec occasion salad for the seafood lovers among us is from The Carnival Experience cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) & has a lot to recommend it. It is ideal as a luncheon entree, starter/salad course for an elegant dinner party or part of a cold soup, salad & dessert summer patio party when you want spare yourself cooking in a hot kitchen by serving things easily made ahead. (Times were not specified. I allowed 15-20 min for ingredient prep, but time does not include marinating the salmon under refrigeration & per the recipe assumes the other seafood items are prepared in advance). Enjoy !

Provided by twissis

Categories Vegetable

Time 20m

Yield 6 Seafood Salads, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup red bell pepper (chopped)
1/2 cup green bell pepper (chopped)
1/4 cup olive oil
1 teaspoon lemon juice
12 ounces salmon fillets
6 slices iceberg lettuce (wedges)
12 ounces dungeness crabmeat
12 sea scallops (poached)
12 ounces shrimp (peeled & cooked)
2 tomatoes (ea cut in 6 wedges)

Steps:

Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours.
Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.

Nutrition Facts : Calories 296.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 162.9, Sodium 344, Carbohydrate 4.7, Fiber 0.9, Sugar 1.9, Protein 38.8

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