Marinated Shrimp and Spinach Salad
"My daughter shared this recipe with me years ago when she included it in her New Year's Eve buffet. The fact that it's "make ahead", is simple and light and presents so beautifully ---- to say nothing of delicious ---- make it a real winner for entertaining."
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2-3 avocados, sliced
- 907.18 g cooked shelled, deveined shrimp
- 473.18 ml salad oil
- 1 medium onion, chopped
- 1 lemon, juice of
- 4.92 ml fresh ground pepper
- 236.59 ml cottage cheese
- 118.29 ml white wine vinegar, plus
- 29.58 ml white wine vinegar
- 1 garlic clove, minced
- 1.23 ml cayenne
- 1 bunch spinach
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 453.59 g bacon, crisp and crumbled
directions
- Put into large bowl:.
- 2 to 3 avocados, sliced.
- 2 pounds cooked, shelled, deveined shrimp.
- Blend the following and pour over:.
- 2 cups salad oil.
- 1/2 medium onion, chopped.
- Juice from 1 lemon.
- 1 teaspoon fresh ground pepper.
- 1 cup cottage cheese.
- 1/2 cup plus 2 tablespoons white wine vinegar.
- 1 clove garlic, minced.
- 1/4 teaspoon cayenne.
- Cover and refrigerate overnight. Serve over combination of:.
- 1 bunch spinach.
- 1 head romaine lettuce.
- 1 head iceberg lettuce.
-
Sprinkle over top:
- 1 pound crumbled bacon.
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Reviews
-
Recipe is for a large size group- if you want to make tis for your family I recommend changing the size portion to make it for 3-4 people. This meal will not save overnight in the fridge. Make sure you marinate it overnight, otherwise it will taste a little bland. I alos liked it when I grilled the onions so that some of the bitterness of fresh onions was removed. Do not use lime juice as a substitute for lemon!!
RECIPE SUBMITTED BY
I'm a retired senior and certainly not a gourmet or "chef" class cook by any stretch of the imagination. I have, however, cooked for a family of six, done a lot of entertaining and have tested and collected a lot of recipes over the years. I love the subject of food and cooking, if not always the doing, and am interested in cuisines from all over the world. The best cookbook I have ever owned is in twelve volumes ---- The Woman's Day Encyclopedia of Cookery, copyright 1966 by Fawcett Publications, Inc. ---- from which I've learned so much. I can easily trace my cooking history by the spills, dog-ears and notes in the margins. I was a child during WWII and remember well my mother's creative cooking in order to cope with the meat and sugar shortages, those prized ration stamps and the cans of used grease saved at the back of the refrigerator to be turned in to the local butcher for the war effort and, of course, extra stamps. As a young woman in the 1950s and 1960s, I was definitely a target for the Jell-O and Campbell's Soup waves in cooking ---- and many of my recipes reflect that ---- but I've noticed that many of those resipes still persist today. If I had to describe the category to which I belong as a cook, I would say the operative word is "frugal" ---- I somethimes think the unbelievable bounty we enjoy today of "over the top"! It's hard for me to accept recipes that call for expensive, end product ingredients (such as commercial candy bars, cookies, frozen entrees, etc.) to create recipes that can easily be done from "scratch". I do undeerstand the plight of the working mother, however ---- I have been one for the last thirty-five years. I'm a little in awe of the culinary knowledge represented here on Recipezaar ---- only hope I can live up to your standards with my contributions
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