Friday, March 2, 2012

March 2: Crunchy Brunch Pea Salad

This recipe comes from a friend, Marilyn, and was given to me many years ago.

1 c chopped celery
1 16 oz pkg frozen peas, thawed
1/2 c chopped pimientos
1 c cubed cheese (taco-flavor with peppers in good)
2 tsp herb dressing mix
2/3 c mayonnaise
1/3 c buttermilk
1 1/2 c herb-flavored croutons

In a large bowl, mix celery, peas, pimientos. In a small bowl combine dressing mix, mayonnaise and buttermilk. Beat with whisk until smooth. Fold dressing and cheese cubes into vegetables. Just before serving, fold in croutons. Garnish with parsley and twisted lemon slices. 

March 1: Shrimp Salad

The yummy recipe came from a whole grain class I once took. 

2 1/2 - 3 c water
2/3 c brown rice
1/3 c millet
2/4 1/2 oz cans shrimp
1 avocado
1 c fresh or frozen peas
1/2 tsp salt
1/2-1 dill pickle, chopped
1 TB chopped onion
3/4 c mayonnaise
lettuce and tomato

Cook rice an millet in water. Cool. Mix rice with peas, salt, pickle, onion, mayonnaise. Fold in shrimp. Lay on bed of lettuce with tomato and avocado on the side.