French-Style Shrimp Salad

Vinaigrette

6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
2 tbsp vinegar
2 tbsp extravirgin olive oil
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
Pinch of salt

Direction
1. To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 8 ingredients and process until well blended.

Salad
2 lbs large shrimp, peeled and deveined
6 small red potatoes
1/2 lb green beans or snap peas
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup slices red bell pepper
cherry tomatoes, halved
1 (14 oz) can quartered artichoke hearts, drained
2 tbsp capers

Direction
1. To prepare salad, combine 2 tbsp vinaigrette and shrimp in a large ziploc bag; seal. Marinated in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add peas/beans to pan; cook 2 minutes or until they are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4 inch slices; set aside.
3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag; discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until done.
4. Combine red potatoes, peas/beans, tomatoes, artichoke hearts, and red pepper in a large bowl. Add the remaining vinagrette, tossing gently to coat. Place lettuce on a serving plate. Arrange vegetables and shrimp over lettuce. Sprinkle capers. Serve.

Mushroom Stuffed w Spinach Artichoke Dip

About a month ago, the University of Arizona College of Pharmacy hosted a Top Chef competition. It was a great event. Although I didn't win, I thought that my appetizer did a great job among it's competitors.

Ingredients

2 packages (10 oz) Frozen chopped spinach, drain & squeezed dry
1 package Knorr's leek or vegetable soup mix
2/3 cup Light mayo
1/2 package (4 oz) Fat-free sour cream
8 oz Water chestnuts, chopped
1 can (14 oz) artichoke hearts, chopped
1 tsp Sundried tomatoes, minced
1 cup Parmesan, grated
Dash Worcesteshire sauce

26 large portabella mushrooms, cleaned with stems and gills removed

Direction

1. Preheat oven to 350 degrees.

2. Combine first 9 ingredients in a bowl. Spoon a tablespoon of dip onto the mushrooms. Place on muffin baking sheets and bake for 15-20 minutes.

Curry Chicken Salad

It's only the first week of May and it's getting up into the 90's here in Arizona. On top of everything else the winds are blowing and amplifying my allergies! Hate it. I hate it! The heat kills my appetite and the allergies kill my sense of taste and smell. Enough complaining. This dish has helped me overcome the obstacles that Arizona's spring has thrown at me. Light and cool chicken salad plus spicy curry to liven my appetite and taste buds. :)

Ingredients
2 cooked skinless, boneless chicken breasts halves, chopped
3 stalks celery, chopped
Handful of red grapes, halved
1/2 cup low fat mayonnaise
3 tsps of curry powder
(May add some 1 tsp dijon mustard and sliced almonds if preferred)

Directions

1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry. Add the grapes to the mixture last. Serve on top of greens as a salad with whole wheat Wasa crispy flatbread or as a sandwich. ENJOY!