Salads are my friends

Salads are my friends. I love all kinds.

Fruit salad with weird marshmallow dressing. 

Chicken salad, broccoli salad, shrimp salad.

Jello salads from old southern church or Jr. League cookbooks.

My mouth is watering.

Side note, I have a thing about collecting old cookbooks, like the Jr League or Charleston Receipts. I even have one that I purchased at a flea market a couple of summers ago that has old church bulletins stuffed inside with recipes written on them. How quaint! And I love how all the contributors to the recipes go by their husband’s name. Mrs. Everett Smith, Mrs Fred Batson.

photo by

I want to share two of my favorite salads from the web.

The Pioneer Woman has an amazing oriental salad on her website, Ginger Steak Salad. Sometimes I add grilled corn to the mix. And I have a confession. Sometimes I don’t even use fresh ginger; I just use the ground stuff. I actually fixed it for about 12 people on our last trip to the beach. So good and refreshing. Everyone loved it.

Several years ago I had an amazing shrimp salad sandwich at Plums in Beaufort, SC. When I got home, I was on the hunt to find a recipe that was similar enough to the sandwich I had enjoyed because I could not only have this salad twice or three times a year when we go to the beach. Finally after looking high and low I found this recipe,  Dill and Shrimp salad, served on toasted slices of baguette or croissants.

The key to it tasting so great is to make the dressing the night before to help the flavors of the dill and citrus combine with the mayo (greek yogurt can be substituted). It is heavenly if you like that sort of thing. And who would not like a salad that tastes like heaven?

Dill and Shrimp Salad courtesy of


3 pounds cooked shrimp

2 lemons, juiced

1 lime, juiced

2 stalks celery, chopped

3 green onions, chopped

 1 tablespoon chopped fresh dill

 1 cup mayonnaise (Greek yogurt can be substituted)

ground black pepper to taste


In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Serve on canapes, baguettes, pita or toasted hoagie rolls.

Or if you can’t wait for the bread to toast, just eat it out of the bowl.