bonus recipe MARINATED SHRIMP SALAD WITH A CREAMY DILL DRESSING
yogurt, 1/3 cup dill, and 1/2 tsp. salt. Process until smooth. 3. On a large platter arrange lettuce, cucumber, radishes, tomatoes, and avocado. Add shrimp mixture; drizzle with remaining marinade. Sprinkle additional fresh dill over top. Serve salad with dressing. Serves 4. per serving 206 cal, 10 g fat (1 g sat fat), 165 mg chol, 513 mg sodium, 9 g carb, 3 g fiber, 4 g sugars, 25 g pro
CAJUN CHICKEN SALAD WITH CORNBREAD CROUTONS Pickled okra pulls double duty: Use the pods as a topping and the brine to make a warm dressing. Can’t find it? Use pickled peppers or cauliflower instead. start to finish 35 min. to 8 oz. day-old cornbread, cut into bite-size cubes (about 2 cups) (Quick Cornbread recipe, page 102) 21/2 tsp. salt-free Cajun or Creole seasoning 4 slices bacon, cut in thirds 1 to 11/4 lb. skinless, boneless chicken thighs 2 Tbsp. apple cider vinegar 2 Tbsp. Dijon mustard 1 cup black-eyed peas 10 cups torn kale leaves and/or mustard greens, stems removed 2 Tbsp. pickled okra brine 2/3 cup pickled okra, halved if large R E C I PE S F RO M PAG E S 96 – 9 9
ALL YOU NEED IS SALAD
MARINATED SHRIMP SALAD WITH CREAMY DILL DRESSING When you use frozen cooked shrimp and a four-ingredient dressing, this platter comes together in as little time as it takes to cut up the veggies. hands-on time 25 min. total time 55 min. 12 3 1
oz. frozen cooked shrimp, thawed Tbsp. lemon juice Tbsp. chopped fresh dill
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1/2 cup plain fat-free Greek yogurt 1/3 cup chopped fresh dill 2
heads butterhead (Boston or Bibb) lettuce, quartered 11/4 cups thinly sliced English cucumber 11/4 cups thinly sliced radishes 1 cup Sun Gold or cherry tomatoes, halved 1 avocado, halved, peeled, and sliced
1. In a medium bowl toss together shrimp, 1 Tbsp. of the lemon juice, the 1 Tbsp. dill, and 1 Tbsp. olive oil. Season with salt and ground black pepper. Cover; refrigerate 30 minutes. 2. For dressing, in a small food processor or blender combine the remaining 2 Tbsp. lemon juice, the
1. For cornbread croutons, preheat oven to 400°F. Spread cornbread cubes in a single layer on a baking sheet. Drizzle with 1 Tbsp. vegetable oil and sprinkle with 1/2 tsp. of the Cajun seasoning and 1/4 tsp. salt. Gently stir to coat. Bake 10 minutes or until golden brown, gently turning cubes once. 2. Meanwhile, in a large skillet cook bacon over medium until crisp. Drain on paper towels. Reserve 2 Tbsp. drippings (add vegetable oil if needed); set 1 Tbsp. aside and leave 1 Tbsp. in skillet. 3. Season chicken with remaining 2 tsp. Cajun seasoning and 1/4 tsp. salt. In same skillet cook chicken over medium-high 6 minutes or until deep golden brown.
PHOTO: CARSON DOWNING
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