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Pretty, yet hearty main dish salads are excellent party fare choices for a ladies' luncheon, a bridal or baby shower, or any other gathering of friends and family.
Serve guests elegantly by putting each salad in a beautiful, colorful or solid white serving dish or large bowl lined with lettuce leaves. Set out pretty baskets filled with a variety of breads. A nice assortment includes pita pockets, rolls, French bread, rye bread, and whole-grain pre-sliced breads.
When choosing salads to serve your guests, be sure to include several types, to appeal to everyone. Here are recipes for easy, healthy salads your guests are sure to love:
Fancy fresh crabmeat salad
Serves 8
8 Tbs. fresh lemon juice
4 Tbs. distilled white vinegar
2 tsp. salt
1/2 tsp. cayenne pepper
4 Tbs. chopped fresh dill
4 tsp. olive oil
2 lbs. fresh lump crabmeat
4 small cucumbers, diced, about 2 cups
4 Tbs. minced red onion
Directions
- In a medium bowl whisk together lemon juice, vinegar, salt, cayenne, dill, and olive oil.
- Discard any cartilage from the crabmeat. Transfer crabmeat to bowl of dressing and toss. Fold in cucumbers and red onions and serve.
Shrimp and white bean salad
Serves 8
2 lbs. uncooked shrimp, peeled and deveined
4 cups canned white beans
6 Tbs. white vinegar
4 tsp. olive oil
4 pinches red pepper flakes (optional)
1/2 tsp. dried oregano
4 Tbs. chopped cilantro
Salt and fresh ground black pepper to taste
8 cups packaged mesclun greens
2 lemons, cut into wedges
Directions
- Steam shrimp over boiling water in a covered pan until cooked through (shrimp will become opaque). Cool under cold running water. Drain well and transfer to a large bowl.
- Drain canned beans, reserving 4 Tbs. of juice. Rinse beans under cold running water and drain well. Transfer beans to the bowl of shrimp.
- Stir in vinegar, oil, red pepper flakes, oregano, and cilantro. Season with salt and pepper.
- Serve the shrimp salad over mesclun greens and garnish with lemon wedges.
Photo credit: jabrunojr on flickr.com
Chicken avocado salad
Serves 8
4 avocados, mashed
1/4 cups fat-free plain yogurt
2 Tbs. lime juice or lemon juice
1 tsp. garlic, minced
1/2 tsp. hot-pepper sauce (optional)
2 cups chicken breast, cooked, sliced thin
2 tomatoes, chopped
Directions
- Mash the avocados in a medium bowl.
- Add the yogurt, lime juice or lemon juice, garlic, and hot-pepper sauce (if using); stir to combine.
- Add the chicken and tomato and toss to blend; add salt to taste.
Photo credit: Schwans
Cantaloupe Turkey Salad
Recipe adapted from and photo by Turkey Farmers of Ontario
Serves 8
1 lb. smoked turkey breast, cut into 1/4 inch cubes
1 lb. cantaloupe, cut into cubes or balls
1 1/4 cup celery, chopped
3/4 cup thinly sliced green onion
2 Tbs. chutney, chopped
1 Tbs. olive oil
1 Tbs. white wine vinegar
1/2 Tbs. sesame oil
1/2 Tbs. Dijon mustard
1/2 Tbs. reduced-sodium soy sauce
1/8 tsp. red pepper flakes
1 tsp. garlic, minced
Directions
- In a large bowl, combine turkey, cantaloupe, celery and green onions.
- In a small bowl, whisk chutney, oil, vinegar, sesame oil, mustard, soy sauce, red pepper flakes and garlic.
- Combine mixture with turkey/cantaloupe mixture.
- Cover and refrigerate for at least 1 hour; serve in lettuce-lined bowl.
