Rusty Pelican Salad With Honey Dressing Recipes

RUSTY PELICAN SALAD WITH HONEY DRESSING

Steps:

• Cut assorted salad greens into 1 inch pieces to measure a total of 6 cups. Place in large bowl and chill.
• In large pan, poach shrimp for 2 to 3 minutes in boiling water seasoned with 1 bay leaf, a pinch of salt and the juice of 1/2 lemon. Remove from heat, run cold water over, drain and set aside in refrigerator.
• To serve, mix the salad greens, shrimp, mushrooms, tomatoes and eggs. Toss with dressing and serve.
• Honey Dressing: 1 1/4 cups mayonnaise 1/2 cup vegetable oil 1/4 cup honey 1/4 cup prepared mustard 1/4 cup finely chopped onion 1 tsp. finely chopped fresh parsley Juice of 1/2 lemon Pinch of salt Pinch of accent Prepare dressing by combining the mayonnaise, oil, honey, mustard, onion, parsley, lemon juice, salt and Accent. The dressing may be kept in a glass jar, refrigerated for up to 7 days.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Steps:

• Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.