B. Smith's salads from The View

SUMMER SALADS WITH B. SMITH

SKEWERED JAMBALAYA SALAD
6 servings
Prep Time: 40 minutes Cook Time: 10 minutes

Ingredients:
1/2 cup Italian Dressing
2 Tbsp. Caribbean Jerk marinade With Papaya Juice
1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 lb. uncooked medium shrimp, peeled and deveined
1/2 lb. okra
2 medium green and/or bell peppers, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 Tbsp. Olive Oil
1 tsp. Seasoned Salt
1 tsp. hot pepper sauce
4 ounces andouille sausage, cut into bite-size pieces
8 cups shredded romaine lettuce leaves
1-1/2 cups halved cherry tomatoes

Directions:
In small bowl, combine Dressing with Marinade; set aside.

In large bowl, toss chicken, shrimp, okra Olive Oil, green peppers, onion, Seasoned Salt and hot pepper sauce.

On skewers*, alternately thread chicken, shrimp, sausage and vegetables. Grill, turning once, 8 minutes or until chicken is thoroughly cooked and shrimp turn pink.

On serving platter, arrange lettuce and tomatoes. Remove skewers, arrange on salad. Serve with dressing mixture.

*If using wooden skewers, soak in water at least 15 minutes prior to use.


TORTELLINI ASPARAGUS TOSS
1 cup
Prep Time: 5 minutes

Ingredients:
1/3 cup Olive Oil
2 Tbsp. white wine vinegar
2 tsp. Dijon Mustard
1 tsp. sugar
1/2 tsp. Seasoned Salt
1 tsp. lemon juice
2 packages (9 oz. ea.) cheese tortellini, cooked and drained
1 lb. asparagus, blanched and cut into 1/2-inch pieces
2 cups baby spinach leaves, lightly wilted
1 cup finely chopped red bell pepper

Directions:
In large bowl, combine first 7 ingredients. Add remaining ingredients and toss to coat. Season, if desired, with additional Seasoned Salt and Seasoned Pepper. Serve warm or chilled.



TROPICAL HAWAIIAN SLAW
(above photo of salad serving made at my house!)

8 servings
Prep Time: 5 minutes

Ingredients:
1/2 cup Mayonnaise
1/4 cup Hawaiian Marinade with Tropical Fruit Juices
1 can (8 oz.) crushed pineapple in natural juice, undrained
1/2 tsp. Seasoned Salt
1 package (1 lb.) shredded cole slaw mix
1 can (11 oz.) mandarin oranges, drained
1/2 cup dried cranberries or raisins
Chopped pecans, toasted if desired

Directions:
In large bowl, combine Mayonnaise, Hawaiian Marinade With Tropical Fruit Juices, pineapple and Seasoned Salt.

Add cole slaw mix; toss well. Stir in remaining ingredients. Chill, if desired. Sprinkle with pecans before serving.