Buffalo Shrimp Salad

My son was going through some recipe cards I had laying on the table and picked this out as something that he wanted to try "right away".  Although instead of a salad like the original recipe called for, he wanted his in a wrap.  Really there is no difference.  Just take the salad and stuff a wrap with it.  Pretty easy.  This turned out really good and is something that is great to take to work for lunch too.

1 large fresh mango, coarsely chopped
1 medium avocado, coarsely chopped
1 1/2 lbs peeled/deveined shrimp (thawed), tails removed
1 tablespoon garlic herb Buffalo wing seasoning
1 bag (9-10oz) romaine lettuce
1/2 cup Caesar dressing
1/4 cup Buffalo wing sauce
1/4 cup honey

1.  Preheat oven to broil and line a baking pan with aluminum foil.

2.  Chop mango and avocado, discarding peel and seed.

3.  Arrange shrimp on pan in single layer.  Sprinkle seasoning over shrimp and broil 4-5 minutes or just until shrimp turn pink and opaque.

4.  Place romaine in salad bowl.  Combine dressing, wing sauce and honey.  Drizzle 1/2 of the dressing over the lettuce and then top with shrimp,mango and avocado.  Drizzle the remaining dressing over prepared bowls and serve.

Serves 4

Straight From The Garden Salad

This salad is quick, easy and fresh. Everything in this salad except for the dressing comes from your garden. But the real beauty of this salad is that you don't have to use exac,tly what I used. You can substitute in vegetables you may grow that I don't or take away vegetables you don't care for. You'll also find that I don't put quantities. That's because you can make a single serving or a large batch. It all depends on how many you have to feed when you make this.

bell pepper (today I used red, green and purple, but any color bell pepper works)
cucumber (I used an Armenian cucumber, but any cucumber can go in this salad)
tomato (any type)
onion (I happened to have a red onion, but any variety can be used)
dressing (I have used Italian, balsamic vinegrette, Greek vinegrette and I've also mixed my own using rice vinegar and olive oil)

Cut all vegetables into bite size pieces. If you prefer to peel your cucumber, you can. If you use an Armenian cucumber you should peel and seed it. Once all of your vegetables are cut, pour your dressing over it all and stir. I always use enough dressing to cover the vegetables and then use a slotted spoon to serve. However, you can use as little or as much dressing as you want. This dish can be served immediately or chilled and served later. I also like to spoon this over lettuce or cooked chicken.

Greek Pasta Salad

This is the *best* pasta salad.....EVER! And it's so easy too!

1 box bowtie pasta
3 Roma tomatoes, chopped
1 cucumber, peeled and chopped
1 can black olives
1 red onion, thinly sliced (I omit this because my son is not real big on onions)
1 package crumbled feta cheese (I use the 5oz package)
1 bottle Kraft Greek Vinaigrette dressing

1. Cook pasta according to package directions.

2. Chop tomatoes, cucumber and red onion if using.

3. Combine cooked pasta, tomatoes, cucmber, olives, onions, feta cheese and dressing in large bowl and mix well.

4. Chill and serve.

**You can serve right away, but I like this salad best when chilled.