By Maureen Murphy, Manager Consumer Trends, Nutrition and Lifestyles
Picnics and backyard barbecues will soon be coming to an end as we transition from summer to fall, and salads give way to soups and stews. Enjoy one or both of these different, but equally delicious salads. Happy Labor Day, from Price Chopper/Market 32 to all of you!
Grilled Watermelon-Shrimp Salad
1 lb. fresh or frozen large shrimp in shells
6 tablespoons olive oil
½ teaspoon kosher salt or salt
¼ cup lemon juice
2 tablespoons honey
1 teaspoon crushed red pepper
1 1-1/2-inch slice seedless watermelon (2-1/4 to 2-1/2 pounds), quartered
1 5-ounce package torn mixed salad greens
½ cup crumbled Gorgonzola cheese or other blue cheese (2 ounces)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Thread shrimp onto four 10- to 12-inch metal or wooden* skewers, leaving 1/4 inch between pieces. Brush shrimp with 2 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt.
In a small bowl, whisk together the remaining 4 tablespoons oil, the remaining 1/4 teaspoon salt, the lemon juice, honey and crushed red pepper. Brush watermelon with some of the lemon juice mixture.
For a charcoal grill, grill shrimp skewers and watermelon on the rack of an uncovered grill directly over medium coals until shrimp are opaque and watermelon is warm and grill marks are visible, turning once halfway through grilling. Allow 4 to 6 minutes for shrimp and 8 to 10 minutes for watermelon. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp skewers and watermelon on grill rack over heat. Cover and grill as directed.)
To serve, divide salad greens among four dinner plates. Top with shrimp skewers and watermelon. Whisk the remaining lemon juice mixture until combined; drizzle over salads. Sprinkle with cheese.
Tip: If using wooden skewers, soak in enough water to cover for at least 30 minutes before using. If desired, use double skewers for additional stability.
Nutrition information per serving: 473 calories; 27 g fat; 183 mg cholesterol; 33 g carbohydrates; 25 g sugar; 28 g protein; 2 g fiber; 616 mg sodium.
Creamy Buffalo Chicken Salad
1/2 cup nonfat plain Greek yogurt
1/3 cup mayonnaise
2 tablespoons minced shallot
2 tablespoons Buffalo hot sauce, such as Frank’s Red Hot
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 cups shredded or chopped cooked chicken
3/4 cup chopped celery
3/4 cup chopped carrots
3 tablespoons crumbled blue cheese
Combine mayonnaise, yogurt, shallot, hot sauce, lemon juice, salt and pepper in a large bowl. Stir in chicken, celery and carrots. Top with blue cheese. Serve at room temperature or refrigerate until cold, about 2 hours.
Make ahead tip: Refrigerate for up to 3 days.
Nutrition information per serving: 175 calories; 12 g fat; 34 mg cholesterol; 4 g carbohydrates; 2 g sugar; 12 g protein; 1 g fiber; 551 mg sodium; 222 mg. potassium.
© Meredith Corporation. All rights reserved. Used with permission.
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