Simple Summer Salad Recipes
Spicy Citrus Caesar Salad
1 pound large shrimp, peeled and deveined*
1/2 teaspoon original Tabasco® brand pepper sauce
1/2 teaspoon salt
Croutons:
2 tablespoons butter
1 garlic clove, minced
1/2 teaspoon original Tabasco® brand pepper sauce
3 cups French bread cubes
Dressing:
3 tablespoons fresh-squeezed lemon juice
1 teaspoon original Tabasco® brand pepper sauce
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
Salad:
6 cups cut-up Romaine lettuce
1/2 cup shredded or flaked Parmesan cheese
For the shrimp:
Combine shrimp with Tabasco sauce and salt in a large bowl; toss to mix
well. Cook shrimp mixture in a 10-inch hot skillet over medium-high heat,
until lightly browned on all sides and tender, stirring occasionally.
For the croutons:
Melt butter in a 12-inch skillet over medium heat; add garlic and Tabasco
sauce. Cook 3 minutes; remove garlic. Add bread cubes to a skillet; toss to
mix well. Cook 5 minutes, stirring frequently or until bread is golden and
crisp.
For the dressing:
Combine lemon juice, Tabasco sauce, Dijon, sugar and salt in a small bowl.
Gradually whisk in olive oil until well blended.
For the salad:
Toss romaine, Parmesan cheese, croutons and dressing in a large bowl; toss
to mix well.
Makes 6 servings.
*If desired, substitute 1 pound boneless, skinless chicken breasts for
shrimp.
Very Berry Citrus Salad
1 pint strawberries, hulled and each cut in half
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon honey
1/2 teaspoon original Tabasco® brand pepper sauce
2 tablespoons fresh mint leaves, cut into slivers
Mint leaves for garnish, optional
Combine strawberries, blueberries, raspberries and blackberries in large bowl.
Combine orange juice, orange peel, honey and Tabasco sauce in small bowl.
Toss Tabasco mixture with fruit to mix well about 20 minutes before serving. Stir in mint.
Garnish with mint sprigs, if desired.
Makes 6 servings.
