Tag Archives: salad

Warm Cioppino Salad

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Warm Cioppino Salad

1/2   pound extra-large shrimp (26 to 30 per lb.), shelled and deveined
3  tablespoons olive oil
2   cups !4-inch-thick slices mushrooms
2   cups 14-inch-thick slices zucchini
1   can (14Y2 oz.) tomatoes, drained and coarsely chopped
1/2   cups drained pitted black ripe olives
Dressing (recipe follows)
3   quarts lightly packed, rinsed and crisped fresh spinach leaves
1/2   pound shelled cooked crab In a 10- to  12-inch frying pan over
medium-high heat, stir shrimp in oil until pink, about 2 minutes. Lift out and set aside. Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.

Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot. Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently. Serves 6.

Per serving: 231 cal, (47 percent from fat); 20 g protein; 12 g fat (1.7 g sat); 14 g carbo.; 693 mg sodium; 85 mg chol.

Dressing. Mix /4 cup lemon juice; 1 tablespoon Worcestershire; and 1 teaspoon each dried basil and oregano leaves, and minced garlic.

Cranberry Vinegar For A Special Gift

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Cranberries give mild rice vinegar a snap that celebrates salads.

Very berry, very red vinegar

LEAR VINEGAR BOILED WITH cranberries turns bright red and absorbs the fruit’s fla­vor. The blend makes attrac­tive holiday gifts in decorative bottles.

Splash the vinegar over salad greens, orange slices, raw or cooked red cabbage, and turkey salad.

Cranberry Vinegar
2   cups fresh or frozen cranberries, rinsed
3   cups rice vinegar
About 3 tablespoons sugar

In a 2- to 3-quart pan on high heat, bring to boiling cranberries, vinegar, and 3 tablespoons sugar. Simmer, covered, until cranberries pop and are soft, about 5 minutes. Add more sugar to taste, if desired. Let stand until cool. Pour vinegar through a fine strainer into a container with a pouring lip; discard residue. Pour vinegar into decorative bottles, using a funnel if necks are narrow. Seal with lids.
Use, or store at room temperature up to 4 months. If an opaque film de­velops on surface, spoon it off or, to preserve clarity of vinegar, pour vin­egar through a fine strainer into a 2-to 3-quart pan and bring to boiling. Wash bottle, then refill with vinegar. Store as before. Makes about 3 cups.
Per tablespoon: 7.4 cal; 0 g protein; 0 g fat; 1.9 g carbo.; 2.5 mg sodium; 0 mg chol.