The Freshman Cook: weekday supper

Thursday, August 6, 2015

Trio Salad/#WeekdaySupper

Is it hot where you are? Here in North Carolina the air is smoldering and so thick you need a machete to get through! So when I saw that we were celebrating no cook dinners this week, I was in!! This Trio Salad, is so named because you get three cool, tasty, and refreshing salads topped on a plate of Romaine Lettuce, and served with deviled eggs, avocado, shrimp, and cuban crackers, and you never turned on the stove! How did I do it? Creative shopping! I bought the eggs hard boiled, the shrimp already cooked, and I used a deli baked chicken for the chicken salad! All I did was throw a few items together with each salad and we were ready to go!

Trio Salad

(makes enough for 2 )

Seafood Salad
2.5 oz. imitation Crab
2.5 oz. Precooked Shrimp + 6 for garnish
2 tablespoons of finely chopped Onion
1/2 cup Mayo
1 teaspoon Sweet Relish
Black Pepper to taste

Chicken Salad
5 oz. Rotisserie Chicken
2 tablespoons of finely chopped Onion
3 tablespoons Mayo
2 teaspoons of Sweet Relish
Black Pepper to taste

Egg Salad
3 Hard Boiled Eggs +2 for garnish
3 tablespoons Mayo
a squirt of Mustard
2 tablespoons of finely chopped Onion
2 teaspoons of Sweet Relish

Avocado
Cuban Crackers

Chop your crab or pull it apart a little. Chop your shrimp into smaller than bite sized pieces. Mix all the ingredients together in a bowl, cover and refrigerate.

Pull your chicken from the bone, and mix it with all the rest of the ingredients. Make your egg salad by quartering your cooked eggs, and then cutting them in half. Mix the eggs with the rest of the ingredients.