Posted on January 29, 2017 by What's For Dinner?
Every once in a while, I try a recipe that becomes a family favorite and joins the ranking of those that get made over and over again! I found the original recipe for this salad in the “Cooking Light” magazine and made some changes and additions that I thought would be good. This dish has already graced my table several times in the last couple of weeks, and it will be added to my repertoire of quick and easy weeknight dishes. Except for the bagged broccoli slaw that is readily available in the grocery store, I’ve always got the rest of the ingredients on hand. The dressing is sweet and tangy at the same time, and I love all the crunchy texture.
The original recipe did not call for raisins or pecans, but I thought they’d be a good addition. It DID call for slivered red onion, but I chose not to use it. Make this recipe your own by using ingredients you like! Try dried cranberries or cherries in place of the raisins or use walnuts instead of pecans. Or just leave them out if you prefer! Hope you like this as much as we did! 🙂
adapted from Cooking Light magazine
makes about 6 servings
- ⅓ cup mayonnaise
- 2 T apple cider vinegar
- 1 t prepared horseradish
- 1 ½ t sugar,
- ¼ t salt
- 1 Honeycrisp apple, diced
- ½ cup golden raisins
- ½ cup pecans, chopped
- 1 (12 oz) pkg broccoli slaw
Whisk together mayonnaise, vinegar, horseradish, sugar and salt in a large bowl. Add slaw, apple, raisins and pecans. Toss to coat.
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Filed under: SALAD & BREAD, SIDES, SAUCES & CONDIMENTS | Tagged: broccoli salad, broccoli slaw, broccoli/apple slaw, Cooking Light Magazine, quick and easy salads, salad | Leave a comment »
Posted on August 12, 2010 by What's For Dinner?
Here’s another recipe that not only fits my “Main Meal” salad theme, but also has one of my favorite fruits….Mango! My friend, Blanca, served this as a first course, but it’s so good that I’d fix it again as my main course! You get the sweetness from the mango, the spicy from both the red and black pepper and a creaminess from the avocado. If you’re serving this as a first course, try something different and serve it in martini glasses or any clear glass. It adds a touch of elegance. 🙂
Sweet 'n' Spicy Shrimp and Avocado Salad with Mango Vinaigrette
The recipe calls for 1 pound of peeled, cooked shrimp. I happen to think shrimp is much more flavorful if roasted in the oven than boiled in water. I just toss my shrimp with a few tablespoons of olive oil and maybe 1/2 teaspoon each of salt and pepper, lay them out in a single layer on a sheet pan, and roast in a 400° oven for 8-10 minutes, just until pink, firm and cooked through. Set aside to cool, then add to your salad. This recipe is from the Cooking Light Magazine. Enjoy!
Sweet ‘n’ Spicy Shrimp and Avocado Salad with Mango Vinaigrette
Serves 4 as a first course
Cooking Light Magazine
- Mango Vinaigrette
- 6 cups shredded romaine lettuce
- 1 cup chopped red bell pepper (1 medium)
- 6 tablespoons thinly sliced green onions (optional)
- 1 pound peeled cooked shrimp
- 1 avocado, peeled and diced
Place Mango Vinaigrette in a large bowl. Add lettuce bell pepper, and green onions, if desired; toss well. Add shrimp and avocado;toss gently.
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1/2 to 2 teaspoon crushed red pepper, to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 cup diced peeled mango (about 1 medium)
Combine first 8 ingredients, stirring with a whisk. Stir in mango.
Filed under: "MAIN MEAL" SALADS, SEAFOOD, SOUPS, STEWS, SALAD & BREAD | Tagged: avocado, Cooking Light Magazine, Main Meal Salad, mango, mango vinaigrette, roasted shrimp, salad, shrimp, shrimp salad | 1 Comment »