Thursday, March 25, 2010

Salad, Shrimp, and Pudding

This week we are eating salad. This is noteworthy because we have not had salad at home in a very long time. SP bought a large container of mixed greens, Campari tomatoes, a cucumber, and a red pepper when he did the grocery shopping. We had carrots in the veggie bin and huge jars of Kalamata olives and green olives plus his Chipotle olives from Dahlonega, GA:We also had slivered almonds to add to the salad.

For dressing, we made a balsamic dressing. The recipe is on the side of our salad dressing bottle. It's canola oil, olive oil, Dijon mustard, balsamic vinegar, and basil. Yum!

Along with our salad, we cooked some frozen, breaded shrimp that we bought at Costco. These are actually just a super huge box of the Sea-Pak frozen, breaded shrimp that grocery stores sell. They're pretty tasty. And quick: bake at 425 for 12-14 minutes.
We always have a container of whole milk in the refrigerator. It's for me to use when I make my lattes. I don't like skim/low fat milk. Sometimes I don't use all the milk before the expiration date. I can't drink milk anymore - it bothers my stomach - so the whole milk is only used for coffees/lattes and in desserts.

Instant pudding is a great way to use up soon-to-expire milk. Monday evening, SP whisked together a package of instant chocolate pudding and the end of my expiring whole milk. That was dessert after the salad & shrimp - chocolate pudding topped with a generous dollop of Redi-Whip. A lovely, quick, tasty dessert.


  1. Chipotle olives?! Where did you find those?! I need them!!!

  2. Megan: We got them in Dahlonega, GA at the General Store last summer when we went there to visit family. I haven't yet seen anything like them here in Pgh.

  3. Places like Trax Farms might have similar olives.

  4. That salad looks great - perfect for a quick dinner.