Orange, Shrimp and Jicama Salad
Booth Ranches/Sequoia Orange
1½ pounds jicama, peeled
and cut into thin strips
6-8 navel oranges, zested,
peeled and sliced into
¼-inch rounds
To prepare the bell pepper oil, place all
ingredients in a blender and blend until
smooth; strain.
20 large shrimp, peeled,
cooked and chilled
To prepare the cilantro oil, place all ingredients
in a blender and blend until smooth; strain.
12 red onion rings,
sliced ¼ inch thick
Grated zest and
juice of 4 limes
2 tablespoons chopped
fresh cilantro
Arrange jicama, orange slices, shrimp and
onion rings on 4 dinner plates or large, ;at
pasta bowls. Drizzle with lime juice, cilantro oil
and bell pepper oil. Top with cilantro, orange
zest and lime zest. Makes 4 entrée servings.
Tip: The jicama can be replaced with 1 pound
of lightly blanched sugar snap peas.
BELL PEPPER OIL
½ red bell pepper,
seeded and chopped
½ cup olive oil
Recipe created by Chef Bill Hassett,
Booth Ranches, LLC.
Salt to taste
CILANTRO OIL
1 cup coarsely
chopped cilantro
½ cup olive oil
Salt to taste
Little Italy Tuna Pizza Salad
Kirkland Signature
2 7-ounce cans Kirkland
Signature solid white
albacore tuna, drained
and ;aked
In a small bowl, gently combine tuna and mustard.
Set aside.
2 tablespoons
Dijon mustard
Lightly coat the entire surface of each pita with
oil and sprinkle the top side with 1 teaspoon
Parmigiano Reggiano.
4 large (9-inch) pita breads
4 teaspoons Kirkland
Signature extra virgin
olive oil
3 tablespoons Kirkland
Signature shredded
Parmigiano Reggiano,
divided
6 cups baby arugula
or spring salad mix
½ medium red bell
pepper, diced
Heat a skillet over medium-high heat. Grill each
pita, cheese side up, for about 1½- 2 minutes,
then ;ip and grill the other side for about
1½- 2 minutes, or until the edges are toasted and
crisp. Remove from the pan and place on a plate.
Top each pizza crust with arugula or salad mix, the
tuna mixture, bell peppers and tomatoes. Drizzle
with dressing and sprinkle with the remaining
Parmigiano Reggiano. Makes 4 servings.
½ medium yellow bell
pepper, diced
20 small grape tomatoes
( 5 ounces)
½ cup prepared
balsamic vinaigrette
or Italian dressing
Salads 85
