Israeli Couscous Mediterranean Salad

 Our August weather is still holding up quite nicely and with the sun shinning and the out door temperatures still hovering up there a cool salad for supper seemed to be the answer for a quick supper meal.

 I had some cooked shrimp in the freezer, olives and feta are a staple in our house as are grape tomatoes,cucumbers and a bunch of dill...this was definitely becoming a Mediterranean salad.  I had some Israeli couscous which is actually a wheat pasta, but you could use whatever pasta or orzo you have at hand.Voila Done.

MUSTARD DILL DRESSING
1/4 cup fresh dill
3 T. Dijon mustard
1/4 c. good white wine vinegar
1/2 C olive oil
salt and pepper
Pulse first 3 ingredients in blender, then gradually pour in the olive oil, season to taste.

SALAD
Prepare 1 lb. Israeli couscous according to instruction.(Ratio 1cup to 4 cups of water.)
1large cucumber peeled and cubed
3 -4 green onions sliced
1 sl. package of grape tomatoes , halved
1/2 c.cup lalamata olives  halved
20 shrimp cooked

Note: The hubby loved the salad, but he did make a suggestion and that was to have grilled the shrimp or served them up in a garlic butter with bay spice. I had just defrosted the cooked shrimp and tossed them in the dressing along with the rest of the ingredients. Maybe a little bland. Your choice. 

SUMMER SALAD WITH SCALLOPS & FRUIT

SUMMER SALAD WITH SCALLOPS

Thursday,July 17, 2007








There is not much incentive to spend extra time in the kitchen on these hot July days, so why not prepare a dish that needs very little preparation, can be served up quickly and eaten outside on the patio.
While Ron prepared the scallops I prepared the salad, an easy presentation that allowed us time to have a cool drink on the side.

SCALLOPS AND CANTALOUPE SALAD
454 g of frozen or fresh scallops
1 ripe cantaloupe, mango or papaya
2T lime juice
3 celery stalks
4 green onions
1/4 c of Thai sauce ( I used the left over President's Choice Memories of Thailand)
1/2 c. light mayonnaise
salt/pepper
1 head leaf lettuce or Boston lettuce
1T oil
1/2 cup chopped fresh basil or mint

Grill scallops until lightly browned on both sides
Peel and slice the fruit in wedges ( sprinkle with a little lime juice)
Wash the lettuce and dice the green onion and celery
In the bowl that you will be using whisk the mayonnaise ,Thai sauce, seasoning , lime juice and oil. Dressing should be smooth. Pour over fruit, celery and green onion and combine.
Arrange lettuce leaves on individual plates or one large platter and spoon fruit mixture over it.
Arrange scallops over the platter and garnish with chopped basil or mint.
If you have a lime left over, cut in wedges and garnish plate with the wedges.
6 first course serving or 3 main course meals.