{"id":8829,"date":"2021-10-08T12:29:26","date_gmt":"2021-10-08T18:29:26","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8829"},"modified":"2021-10-08T12:29:26","modified_gmt":"2021-10-08T18:29:26","slug":"shrimp-scallop-salad","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/shrimp-scallop-salad.html","title":{"rendered":"Shrimp &#038; Scallop Salad"},"content":{"rendered":"<p><em>Nourishing and cooling, perfect for the hot summer days!\u00a0 Add a yummy muffin and a glass of Viognier &#8211; great lunch or dinner.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 lb frozen pre-cooked bay shrimp, defrosted, dried<\/li>\n<li>1 lb bay scallops, cooked in boiling water for about 3 minutes<\/li>\n<li>1 large cucumbers, peeled, diced<\/li>\n<li>2 large tomatoes, peeled, diced (dip in boiling water to peel)<\/li>\n<li>1 red bell pepper, diced<\/li>\n<li>1\/3 cup red onion, diced<\/li>\n<li>1 whole avocado, diced<\/li>\n<li>10 c romaine<\/li>\n<li>Balsamic Vinaigrette<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0\u00a0<\/strong><\/p>\n<ol>\n<li>Make dressing.<\/li>\n<li>Dice, dice, dice!<\/li>\n<li>Put lettuce in a large bowl.<\/li>\n<li>Add all the diced stuff.<\/li>\n<li>Toss.<\/li>\n<li>Make a choice:\u00a0 Add dressing and toss.\u00a0 Or, add shrimp and scallops and toss with dressing.\u00a0 Or, toss salad with dressing, plate, top with shrimp and scallops.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Balsamic Vinaigrette<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Tab honey<\/li>\n<li>1 Tab Dijon mustard<\/li>\n<li>1\/2 tsp fine sea salt<\/li>\n<li>1\/2 tsp freshly crushed black pepper finely ground<\/li>\n<li>1\u00a0large garlic clove\u00a0minced<\/li>\n<li>1\/4 c balsamic vinegar<\/li>\n<li>3\/4 c extra virgin olive oil<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.<\/li>\n<li>Add the oil and whisk thoroughly to combine.<\/li>\n<li>Continue whisking until the dressing is fully emulsified.<\/li>\n<li>Store in a jar with a lid and refrigerate.<\/li>\n<li>Shake well before serving.<\/li>\n<li>\u00a0If you choose to make this in the blender this will be a thicker dressing.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 3\/4 cup<br \/>\n<strong>Source:<\/strong>\u00a0 barefeetinthekitchen.com<\/p>\n<p><strong>Serves:\u00a0\u00a0<\/strong> 8 as main, 12 as salad<br \/>\n<strong>Source:\u00a0\u00a0<\/strong> My imagination ran away with the list of ingredients from the KOA shopping list<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nourishing and cooling, perfect for the hot summer days!\u00a0 Add a yummy muffin and a glass of Viognier &#8211; great lunch or dinner. Ingredients: 1 lb frozen pre-cooked bay shrimp, defrosted, dried 1 lb bay scallops, cooked in boiling water for about 3 minutes 1 large cucumbers, peeled, diced 2 large tomatoes, peeled, diced (dip &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/shrimp-scallop-salad.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shrimp &#038; Scallop Salad&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[44],"class_list":["post-8829","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8829"}],"version-history":[{"count":1,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8829\/revisions"}],"predecessor-version":[{"id":8830,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8829\/revisions\/8830"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}