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Let’s talk pregnancy cravings again. (And you’ll want to come back next week – I have a whole theme week based on one of my pregnancy cravings!) My cravings have differed from pregnancy to pregnancy, but there has been one craving that has shown itself with all three pregnancies – salad with ranch dressing. Yes – a craving that is actually semi-healthy!! The funny part, though, is that it has to be ranch dressing. I’m not normally a die hard ranch fan, but no other dressing will do when I am pregnant.
 

 
While I normally just throw a few things together and add some ranch when the cravings hit, I decided to actually make dinner out of my craving this time. And this totally falls into the “it’s-summer-and-I-don’t-feel-like-cooking” category, because basically all you have to cook is the shrimp. You can always buy the precooked shrimp, but for some reason, I really don’t like those. Besides, it only takes minutes to cook shrimp. This recipe also uses raw corn. If you’re not a fan of raw corn, I’d suggest boiling it for a couple of minutes to get rid of some of the starchiness, and you are good to go!

This Shrimp and Corn Salad has all of the goodness of summer wrapped up in a good-for-you salad. Another perfect summertime meal!
 


 

Shrimp and Corn Salad
 
Prep time
Total time
 
Fresh corn and shrimp are the stars of this salad with a hint of tex-mex.
Serves: 4 servings
Ingredients
  • 2 ears corn, kernals cut off
  • 12 oz cooked shrimp
  • 1 English cucumber, halved lengthwise then cut into half-moons
  • 3 tomatoes, cut into wedges
  • 3 scallions, sliced
  • ⅓ cup ranch dressing
  • 2 tablespoons fresh lime juice
  • 2 romaine hearts, torn into bite sized pieces
  • 3 cups crushed tortilla chips
  • 4 oz pepper jack cheese, shredded
Instructions
  1. In a large bowl, combine the corn, shrimp, cucumber, tomatoes, scallions, ranch and lime juice. Toss to combine.
  2. Add in the romaine, tortilla chips and cheese and toss again.
  3. ----------------------------
  4. slightly adapted from Every Day with Rachael Ray June/July 2009

 
More summertime salads:

Chinese Chop Salad from Lauren’s Latest
Strawberry Summer Salad with Lime Vinaigrette from Hungry Gnomes
Steph’s Summer Salad from Taste and Tell
Poppy Seed Fruit Salad from Healthy Living for Real People
Berry and Bacon Kale Salad with Blackberry Jam Vinaigrette from RecipeGirl

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11 Responses to Saturdays with Rachael Ray – Shrimp and Corn Salad

  1. Monet says:

    This looks like such a light and refreshing summer salad. Perfect for hot days! I’m hoping to get pregnant in the next year or so…and I can’t wait to see what my own cravings reveal. Hugs and love.

  2. Rosa says:

    Yummy! A lovely summery salad.

    Cheers,

    Rosa

  3. Oh, what a perfect way to use summer corn!

  4. Our garden is filled with lettuce so I am whipping up salads almost every night for dinner. This recipe is definitely going on the menu!

  5. I wish we were bigger shrimp fans at my house. Sometimes we like it while other times we could totally do without. So I probably would do this salad with some leftover grilled chicken or grill up some salmon. Now we’re talkin’!

  6. Joanne says:

    I’ve never been a huge fan of ranch dressing but it makes me wonder how many things I’ll crave when I’m pregnant that I think I don’t even like!

  7. I’m totally loving this! And it definitely screams summer!

  8. That is sooooo gawgeous!

  9. This look perfect for this time of year! I loved meeting you at EVO and wish we could have talked more!

  10. Asiya says:

    So light and refreshing..perfect for summer!

  11. yumgoggle says:

    I totally agree, during summer it is mostly no cook meals…light salads and fab dressings. I want to move away from the heat as much as I can. Thanks for sharing.

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