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Category:Salads - Author:N/A- Contributor:
Layered Fruit & Shrimp Salad
Ingredient:


  • 2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums
  • 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
  • 2 dozen (21-25) count boiled shrimp
  • 2 cups crawfish tails
  • 1 recipe fruity yogurt dressing
  • 1/2 cup chopped pecans



Direction:

In a large glass serving bowl, layer fruit by alternating stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with *fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.


*Can be found in the Soups/Sauces/Dressings

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Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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