April 19, 2018

RECIPE: Shrimp BLT Salad


CREDIT: KDArtStudio ©2018




INGREDIENTS:


  • 2 Cups Spring Salad Mix
  • 1 Roma Tomato or 8 cherry tomatoes
  • 2 Slices Bacon
  • 10 Shrimp, cooked, shelled, deveined
  • 1 green onion
  • 1/6 cucumber
  • 1/2 lemon



DIRECTIONS:


  1. Cook Bacon in non stick skillet on med-high until crisp, turn, cook 2 mins
  2. Remove from pan, drain on paper towel
  3. Arrange salad in a bowl
  4. Dice roma tomato, add to salad
  5. Cut cucumber into slices, then 1/4's, add to salad
  6. Cut bacon with kitchen scissors over salad when cool
  7. cut green onion with scissors over salad
  8. Add shrimp
  9. Sprinkle with lemon juice
  10. Add ranch dressing or serve on the side in a sauce cup





This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction
Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2018 KDArtStudio


RECIPE: Panzanella Salad




CREDIT: KDArtStudio ©2018



INGREDIENTS:

  • 2 cups Arugula
  • 1 oz Proscuitto
  • 1 oz Goat Cheese
  • 6 Kalamatta Olives
  • 1/6 Cucumber
  • 1 Roma Tomato
  • 1 tbsp red onion
  • 1 tbsp olive oil
  • 1/2 lemon, juice



DIRECTIONS:

  1. Arrange Arugula on serving dish
  2. Dice tomatoes, onion and cucumber, add to arugula
  3. Tear proscuitto over salad, add kalamatta olives
  4. Crumble blue cheese on top
  5. Drizzle olive oil over salad
  6. Sprinkle lemon juice on top





This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2018 KDArtStudio

RECIPE: Bacon & Avocado Salad



CREDIT: KDArtStudio ©2018




INGREDIENTS:

  • 2 cups spring mix salad
  • 2 strips bacon
  • 1/2 avocado
  • 1 egg 

DIRECTIONS:

  1. Cook Bacon in non stick skillet on med-high until crisp, turn & cook another 2 min
  2. Remove from pan, drain on paper towel
  3. Cook egg in bacon fat 2-3 minutes until (sunny side up) whites are cooked, yolk should be soft
  4. Arrange salad in serving bowl
  5. Cool bacon & cut into bacon bits with kitchen scissors over salad
  6. Skore avocado into cubes with a sharp knife
  7. Scoop out avocado with spoon over salad
  8. Arrange egg on top, the egg becomes your salad dressing once yolk is broken with a fork


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction
Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2018 KDArtStudio

RECIPE: Seafood Salad



CREDIT: KDArtStudio ©2018




INGREDIENTS:

  • 1 Eel Unagi Fillet
  • 2 cups spring salad mix
or

  • 1 Can Anchovies in Olive Oil
  • 1 tbsp Shaved Parmesan Cheese
  • 1-2 tbsp Ceasar Dressing
  • 2 cups Spring Salad Mix



DIRECTIONS:

Minimal-No cooking involved


Eel Salad:

Re-heat/Cook Eel fillet as per package instructions & Cut into small bites size pieces

Arrange Spring Salad Mix on serving dish

Arrange seafood on top of salad

Most eel comes frozen with Unagi Sauce

If there is no sauce, use 2 tbsp of our Unagi Sauce Recipe



Anchovy Salad:

Arrange Spring Salad Mix in serving dish
Add Anchovies, drizzle olive oil from can over salad
Add shaved parmesan Cheese & Ceasar Salad Dressing



OPTIONAL:

You can add shrimp or any other cooked seafood as a salad topper with or without your favorite sauce or dressing