Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
|
Salads
Halibut Pasta Salad
Beef and Potato Salad
Grilled Zucchini Salad
Winter Salad
Roasted Pumpkin Salad
Crinella Seafood Salad
Roasted Tomato Pasta Salad
Cauliflower Salad
Sonoma County Vinaigrette
Celery Victor
Lettuce and Avacado Salad
Mixed Seafood Salad
Pasta Salad with Pesto
Endive Salad with Tuna Dressing
Chicory and Fennel Salad
Panzanella
Orange Olive Salad
with Roasted Orange Vinaigrette
Rice Salad
Roasted Vegetable and Rice Salad
Salad of Mustard Greens
and Avacado
Melon-Tomato Salad
2005 Sauvignon Blanc
2005 Glissando
|
Mixed Seafood Salad
|
1 1/2 ounces, of scallops
1/2 pound, medium-sized shrimp
1/2 pound, shark, halibut, albacore tuna or other firm fish, cut into 1
1/2 inch cubes
6 medium sized ripe tomatoes, seeded and diced
6 small green onions, white section only, thinly sliced
1/2 cup, basil leaves, coarsely chopped
4 medium garlic cloves, finely chopped
1 tablespoon, ground black pepper
1 teaspoon salt
1/2 cup, olive oil
Juice of 2 lemons
8 quarts, water
|
Bring medium saucepan of water to boil, add scallops and shrimp, allowing
to cook for 2 to 3 minutes, until scallops are opaque and shrimp are red.
Remove with a slotted spoon and plunge into cold water to stop the
cooking.
Add the fish piece to the boiling water and cook for 2 to 3
minutes, until opaque, then remove and plunge into cold water.
Remove
seafood, and drain well, and dry as much as possilbe with paper towels,
then place in large salad bowl.
Add diced tomatoes, onions, basil leaves,
garlic, salt, pepper, olive oil and juice of two lemons. Toss gently.
Serve
with sourdough French bread and dry white wine.
Serves 4 to 6.
Enjoy with our 2005 Sauvignon Blanc.
|
|
|
