Luscious Lemon & Honey Crisp Apple Salad
2 cups (500 mL) spinach, washed and dried
1 small Boston lettuce, washed and dried
2 green onions, thinly sliced on dfiagonal
2 green apples, peel, core and thinly slice
Luscious Lemon and Honey Dressing
Remove the stems from spinach. Tear the spinach and Boston lettuce into small pieces and place in a s alad bowl, sprinkle with the green onion. Toss apple with the salad. Serve with Luscious Lemon & Honey Dressing.
Serves 4
Luscious Lemon and Honey Seafood Salad
1 lb. (450 g) medium shrimp, peeled and deveined
1 lb. (450 g) small scallops, remove white membrane from any side
1 cup (250 mL) finely chopped celery or fennel
1 cup (250 mL) finely chopped carrots
5 large radishes, finely chopped or shredded
4 green onions, finely chopped
¼ cup (50 mL) finely chopped parsley
salt and pepper to taste
Luscious Lemon and Honey Dressing
In a large saucepan, bring water seasoned with 2 tsp (10 mL) salt to boil. Add shrimp and poach in simmering water until just cooked, about 2-3 minutes or until they become opaque. With a slotted spoon remove from water and rinse under cold water. Place in a colander to drain well. Cook scallops in the same way, rinse under cold water and drain.
In a large bowl, toss the shrimp, scallops, celery, carrots, green onions, radishes, parsley and Luscious Lemonand Honey Dressing. Season with salt and pepper. Cover and chill for 1 hour or overnight for best result. Just before serving, adjust seasonings if necessary.
Serves 6-8.
Luscious Lemon & Honey Tabbouleh Salad with Feta Cheese
1 cup (250mL) fine or medium bulgar
1 English Cucumber, peeled and diced
1 tsp. (5 mL) salt
1 cups (250 mL) feta cheese crumbled
2 tomatoes, diced into ¼ inch pieces
3 green onions, finely chopped
½ cup (125 mL) fresh parsley, finely chopped
½ cup (125 mL) fresh mint, finely chopped
1/3 cup (75 mL) Kalamata olives, pitted and sliced
½ cup (125 mL) Luscious Lemon and Honey Dressing
Place bulgar in a medium bowl. Pour boiling water over bulgar and soak for 45 minutes. In a colander, drain as much water as possible to avoid watery salad. Alternatively, drain and then wring in a clean tea towel. In another bowl, place diced cucumber and sprinkle with salt and toss well. Let stand 30 minutes and then drain and pat dry.
In a large bowl, stir in bulgur, feta, cucumber, tomatoes, onions, parsley, mint, olives and Luscious Lemon andHoney Dressing. Season with salt and pepper and mix well. Let it stand for 30 minutes for flavours to develop and serve chilled.
Serves 8.
Luscious Lemon & Honey Minted Vegetable Slaw
2 cups (500 mL) julienne kohlrabi
2 cups (500 mL) julienne carrots
2 cups (175 mL) julienne fennel
1/3 cups (75 mL) julienne red pepper
¼ cup (50 mL) green onions, slivered
¼ cup (50 mL) julienne mint
1/3 –1/2 cup (75 mL-125 mL) Luscious Lemon and Honey Dressing
salt and pepper to taste
In am large bowl, toss the kohlrabi, carrots, fennel, red pepper, green onions and mint with the Luscious Lemon and Honey Dressing. Serve immediately, if you like your slaw crunchy, or let your slaw sit for u to 1 hour to soften a bit. Adjust the seasoning just before serving.
Serves 6.
Luscious Lemon & Honey Swedish West-Coast Salad
1 cup (250 mL) asparagus, cooked and sliced on the diagonal
¾ cup (175 mL) mixed cooked seafood (crab, shrimp, and mussels
1 large ripe tomato cut in cubes
1/3 cup (75 mL) chopped dill
1 cup (250 mL) shredded lettuce
2 eggs, hardboiled and cut into wedges
½ cup (125 mL) Luscious Lemon and Honey Dressing
In a salad bowl, combine asparagus, seafood, tomato and chopped dill. Dress with salad dressing, season with salt and pepper. Chill for 2 to 3 hours or overnight.
Just before serving, line a platter with shredded lettuce and arrange toss salad on top. Garnish with egg wedges and extra dill sprigs.
Serves 4-6.