Greek Seafood Salad - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Greek Seafood Salad

Posted: Updated:
Dressing
¼ cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

Salad
1 large vine-ripened tomato, cut into medium cubes
½ cup pitted Kalamata olives, each quartered
3/4 cup thinly sliced celery
¼ cup diced red onion
1 pound small shrimp (36/45 count), peeled and deveined
1/2 pound small bay scallops
½ pound calamari
2 tablespoons roughly chopped fresh Italian parsley leaves

1.  In a small bowl whisk the dressing ingredients.

2.  In a large bowl combine the shrimp, scallops, and calamari. Add ¼ cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 20 to 30 minutes.

3.  Drain the seafood in a sieve. Heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil, then add the seafood mixture. Saute until the seafood starts to brown and is cooked through. The shrimp will turn pick in color telling you it is done. Transfer the seafood to a large bowl to stop the cooking.

4.  Add the tomatoes, olives, and celery to the seafood and then sprinkle the remaining dressing over the seafood and toss to evenly distribute the flavors. Check to see if it needs additional salt and pepper. Sprinkle parsley over the top. Serve at room temperature

__CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet
  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Chicken Skewers with Fennel & Arugula Salad

    Chicken Skewers with Fennel & Arugula Salad

    Sunday, May 17 2015 10:02 PM EDT2015-05-18 02:02:07 GMT
    Serves 4

    2 tbls Finely grated lemon zest
    1/3 cup Lemon juice
    ¼ cup Olive oil
    1 tbls Honey
    2 cloves Garlic, diced
    1 cup Flat leaf parsley, chopped
    ½ cup Dill sprigs, chopped
    2 lb Boneless, skinless chicken breast, cubed 1”
    1 lb Fennel bulb, thinly sliced
    4 cups Arugula
    1/3 cup Mint leaves
    1/3 cup Basil, sliced
    More >>
    Serves 4

    2 tbls Finely grated lemon zest
    1/3 cup Lemon juice
    ¼ cup Olive oil
    1 tbls Honey
    2 cloves Garlic, diced
    1 cup Flat leaf parsley, chopped
    ½ cup Dill sprigs, chopped
    2 lb Boneless, skinless chicken breast, cubed 1”
    1 lb Fennel bulb, thinly sliced
    4 cups Arugula
    1/3 cup Mint leaves
    1/3 cup Basil, sliced

    More >>
  • Spiced Marinated Shrimp

    Spiced Marinated Shrimp

    Thursday, April 9 2015 2:08 PM EDT2015-04-09 18:08:14 GMT
    Serves 4

    2 tbls Coriander seeds
    2 tsp Cumin seeds
    ¼ tsp Red pepper flakes
    ½ cup Unsweetened coconut milk
    3 tbls Garlic, minced
    3 tbls Ginger, minced
    1 ½ lb Jumbo shrimp, peeled and deveined
    2 tbls Vegetable oil
    ¼ cup Cilantro, chopped
    2 tbls Fresh lime juice
    Salt and freshly ground black pepper
    More >>
    Serves 4

    2 tbls Coriander seeds
    2 tsp Cumin seeds
    ¼ tsp Red pepper flakes
    ½ cup Unsweetened coconut milk
    3 tbls Garlic, minced
    3 tbls Ginger, minced
    1 ½ lb Jumbo shrimp, peeled and deveined
    2 tbls Vegetable oil
    ¼ cup Cilantro, chopped
    2 tbls Fresh lime juice
    Salt and freshly ground black pepper
    More >>
  • Mango Salsa with Grilled Chicken

    Mango Salsa with Grilled Chicken

    Wednesday, March 25 2015 9:47 PM EDT2015-03-26 01:47:48 GMT
    Serves 4 to 6

    Mango Salsa

    ½ ea Red bell pepper, cored, seeded, diced
    1 ea Scallions, minced (white & green)
    1 tbls Rice wine vinegar
    1 tbls Cilantro, chopped
    1 clove    Garlic, minced
    Grated zest and juice of 1 lime
    ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
    Sea salt and freshly ground pepper
    1 ea Mango, pitted and cut into ½ inch cubes

    More >>
    Serves 4 to 6

    Mango Salsa

    ½ ea Red bell pepper, cored, seeded, diced
    1 ea Scallions, minced (white & green)
    1 tbls Rice wine vinegar
    1 tbls Cilantro, chopped
    1 clove    Garlic, minced
    Grated zest and juice of 1 lime
    ½ ea Jalapeno, cored, seeded and minced (use more or less depending on how spicy you like it)
    Sea salt and freshly ground pepper
    1 ea Mango, pitted and cut into ½ inch cubes


    More >>
Powered by Frankly
All content © Copyright 2000 - 2018 Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.