Salads

Creamy Lime Potato Salad

Published: 17 November 2015
Written by Kathy Burke
No comments
Categories: Naman's Catering Recipes, Salads, Side Dishes, Vegetables
4 cups cubed red potatoes
1/3 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
1/2 cup chopped parsley

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.

5 Servings (3/4 cups per serving)

Layered Shrimp and Crab Cocktail

Published: 6 September 2015
Written by Alec Naman
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Categories: Appetizer, Salads, Seafood
Vinaigrette:
3/4 cup (6fl oz/180 ml) olive oil
Grated zest of 1 lemon
1/4 cup (2fl oz/60 ml) fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 teaspoons chopped fresh oregano
Pinch of saffron threads
Kosher salt and freshly ground pepper
Seafood Cocktail:
1 pound (500 g) peeled cooked shrimp (prawns)
3 celery stalks, thinly sliced
3 green (spring) onions, including tender green tops, chopped
1 pound (500 g) crabmeat, picked over for shell fragments
1 fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin
6 thin lemon slices
6 small bay leaves

To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper.

Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6

Rainbow Fruit Salad

Published: 6 September 2015
Written by Alec Naman
No comments
Categories: Salads, Side Dishes
1/2 cup honey
1/3 cup orange juice
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 cups cubed cantaloupe
1 cup fresh blueberries
2 large firm bananas, sliced
2 medium nectarines, peeled and sliced
2 cups sliced fresh strawberries
2 cups halved seedless grapes

In a small bowl, combine first five ingredients; mix well.

In a large bowl, combine the fruit. Add dressing and toss to coat.

Serve immediately with a slotted spoon.

12 Servings

Alabama Seafood Salad

Published: 13 November 2013
Written by Alec Naman
No comments
Categories: Naman's Catering Recipes, Salads, Seafood
1/4 cup clam tomato juice or tomato juice
1/4 cup fresh lemon juice
4 teaspoons olive oil
1 tablespoons Worcestershire Sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups romaine or other lettuce, torn into bite-size pieces
1/4 pound cooked crabmeat, picked through for shells and cartilage
1/2 pound cooked shrimp, peeled (tails left on) and deveined
12 cherry tomatoes, halved
1/2 medium avocado, sliced
2 navel oranges, peeled and sliced into semicircles
1 cup croutons

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