Spring Salads

This time of year there are plenty of reasons to dine on lighter meals, such as a chilled pasta dish or crunchy garden salad.

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If you’re hungry for a mixture of veggies and seafood, try the Shrimp and Pasta Salad recipe submitted by Hans Gray of Daphne, Ala. Boasting fresh shrimp, onion, peppers and tomatoes, this entrée salad is great served on a bed of baby spinach leaves or spring greens. “I bring this to covered dish dinners, and people love it,” Gray says.

Arlene Ruhstorfer’s Company Salad also is a crowd pleaser. “Everyone insists that I bring this salad to all of our family gatherings,” says the Mayville, Mich., resident.

Featuring Romaine lettuce, almonds and tomatoes, the salad can be tailored to your own taste by substituting different cheese varieties, throwing in some extra vegetables such as canned artichoke hearts or water chestnuts, or kicking up the flavor of the dressing with 1/2 teaspoon of Dijon mustard.

As always, we look forward to receiving your recipes and sharing them with our millions of readers across the nation. Send your recipes, the story behind them and a color photograph of yourself to Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photographs cannot be returned.

Shrimp and Pasta Salad

submitted by reader Hans Gray of Daphne, AL

High Cotton Food Styling & Photography

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Ingredients

1 pound sea shell pasta
1 small red onion, diced
1 red or yellow bell pepper, diced
1 ripe tomato, diced
1 (2 1/4-ounce) can sliced black olives
2 tablespoons olive oil
1 pound peeled shrimp
2 to 3 cloves garlic, minced
Salt and pepper to taste
1 cup Italian dressing

Instructions

Cook the pasta, rinse, and set aside. Chop the onion, bell pepper, and tomato. Place them in a bowl to chill with the pasta. Drain the olives, and add them to the pasta. Heat the olive oil in a skillet. Add the shrimp and minced garlic. Season with the salt and pepper. Stir fry until the shrimp turn pink (about 3 to 5 minutes). Do not overcook. Remove them from the hot skillet, and allow them to cool. Stir the cooled shrimp into the pasta mixture. Pour the Italian dressing over all, and mix until well coated. Chill for 1 to 2 hours before serving.

Yield: 10 servings

Tips From Our Test Kitchen:
Serve this salad over a bed of spinach with warm garlic toast on the side.

Company Salad

submitted by reader Arlene Ruhstorfer of Mayville, MI

High Cotton Food Styling & Photography

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Ingredients

3/4 cup canola oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches Romaine lettuce
2 cups chopped tomatoes
1 (3-ounce) jar real bacon bits or 6 strips bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup slivered almonds, toasted
1 cup Caesar-style croutons

Instructions

Prepare the dressing by combining the oil, juice, garlic, salt, and pepper. Mix well, and refrigerate until ready to use.
Rinse, dry, and tear the lettuce leaves into a large bowl. Add the tomatoes, bacon bits, cheeses, almonds, and croutons. Toss well. Add the dressing just before serving.

Yield: 8 to 10 servings

Tips From Our Test Kitchen:
This salad is also good with a mixture of Romaine lettuce and fresh baby spinach.

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