2 Special Luncheon Salad Recipes: Marinated Shrimp with Artichoke and Marinated Chicken with Snap Beans


| 4/26/2016 3:13:00 PM


Tags: holidays, spring, summer, pesto, herbs, recipes, salads, shrimp, chicken, artichokes, party food, dressings, Texas, Wendy Akin,

Beautiful salads are a festive choice for special days. Make the Marinated Shrimp Salad for a Mothers’ Day luncheon, and then a variation with chicken and freshly picked snap beans for a hot summer day. Both salads are made well ahead and then marinate in the refrigerator until serving time. (Bonus pesto sauce recipe follows.)

Marinated Shrimp and Artichoke Salad Recipe

For 4 main course servings or 8 small plates

Ingredients for the dressing:

• 4 cloves roasted garlic
• 2 tsp Dijon mustard
• 1 tsp honey
• ½ tsp herbes de Provence
• ¼ cup white balsamic vinegar
• 1 cup very best extra-virgin olive oil
• 3 finely sliced green onions, white and tender green parts
• pinch sea salt
• generous grinds of the pepper mill

Ingredients for the salad:




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