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Here is The Salad Bar, Issue #003
April 20, 2007
Issue #003
April 2007

This Month...

2-Website News
3-Latest Recipes
4-Web Resources
5-Our Store
6-Till Next Month



Welcome to the third edition of the The Salad Bar, a monthly newsletter to keep you up to date on the website: Easy Salad

Spring is finally upon us here in Canada but we're still waiting for the weather to realize this. The sun has been out a few times but has yet to really warm things up.

People have been out doing their early season gardening though, anticipating a warm summer to get their supply of fresh vegetables for those summer meals. It's always nice to have a fresh supply of vegetables in your back yard or as in my case, a few plant pots in sunny areas.

As we all start to venture towards the outdoors this time of year there seems to be more opportunities to eat outside-be it a picnic or some kind of social get-together. Some of the best salads can be found among these meals, maybe one of them will be yours...

2-Website News:

This month I have been busy moving and preparing to return to work for the last fishing trip of the season for us sea-urchin fishermen. This means that there was little time spent on salad making but I managed to get a tasty one made the day before I ventured north. More on this below...

3-Latest Recipes:

This month's newest recipe is a Seafood Pasta Salad. I had planned to make a seafood salad while out fishing so I could use fresh seafood but my trip was delayed for a couple of weeks.

I ended up going to the grocery store and fishing there using my wallet as bait. What I caught was a bag of frozen mixed seafood which had the following: Squid, shrimp, scallops and clams. A very good day's fishing!

Here is the recipe...

Seafood Pasta Salad

This seafood pasta salad is made from a mix of frozen seafood which is cooked after being partially thawed which makes its own simmering sauce which doubles as a dressing base.

Any mix of seafood will work for this recipe. A bag of frozen mixed seafood from your local supermarket works well.


8 0z. pasta shells-any kind
1 340 gram bag of frozen mixed seafood
1 bell pepper, any colour
4 green onions
1 small can(200 ml) sliced olives
1 small clove of garlic
fresh ginger root
Parmesan cheese
Salt & Pepper to taste


Olive oil (if you don't have olive oil use any other salad oil you have handy)
Sesame oil(if you don't have it-don't worry)
Sushi(rice) vinegar or some wine.
Lemon juice

* Cook pasta for about 10 minutes until el dente(cooked but firm). Drain into a colander and rinse with cold water. Leave colander in the sink for a while and chop up vegetables while it cools.

* Chop vegetables and put them in a large bowl or pot. Peel the garlic and mince on a grater. Mince a small amount of ginger root in the same way. Add to bowl.

* Drain water from can of olives and add them to bowl.

* Add pasta to the large bowl and gently mix. Set aside.

* Remove frozen seafood from freezer, put in a colander and rinse with cold water.

* In a large pan add enough olive oil(or other salad oil) to cover cooking surface, and add a little droop more(I think droop is a word).

* Add a little sesame oil of you have it-about a tablespoon.

* Add about the same amount of sushi vinegar or wine.

* Cover pan and heat on medium temperature until oil is hot-please be careful.

* When oil is hot, add the slightly thawed seafood to the pan and cover. Raise heat slightly.

* Stir seafood every minute as it cooks and recover. There should be enough water from the thawing seafood to make a nice sauce to simmer the seafood until cooked. If not add a little water or wine. This process should take 3-5 minutes-remove from heat when cooked to avoid overcooking.

* Using a spatula, remove seafood immediately and set on top of salad. Let cool for a couple of minutes before mixing into salad.

* Add leftover liquid from pan to salad-this is your dressing base.

* Add about 1-2 tablespoons of lemon juice, salt & pepper and parmesan to taste.

* If desired, you can add a little mayonnaise to enhance the flavour and consistency.

* Move salad to a smaller bowl, cover and refrigerate for a couple of hours before serving.

For a picture of this salad Click Here.

4-Web Resources:

Have you ever wanted to Build a Website? Do you have a skill, knowledge, hobby or interest that you could share with the world-and maybe even get paid for it?

If so, Site Build It! might be the answer. In a nutshell they take care of all the technical stuff so you can concentrate on your topic. It worked for me, a total "non-techie one finger typer", and my site is one of many Successful "Site Build It!" Sites.

5-Our Store:

For your salad-making needs visit the Easy Salad Store. Here you will find cookbooks about salad, vegetables, ethnic foods, vegetarian, vegan and kid's recipes. There are also some dealing with growing vegetables and herbs.

You will also find a large Housewares section featuring things like salad bowls, knives, food processors and more.

The other departments are Various Gadgets, featuring some interesting and handy items, Organic Products, with edible seeds, spices and other natural products and Salad Art, featuring some nice prints with a salad theme.

If you would like to go to the store now, Click Here.

6-Till Next Month:

Next month there will be more to report on the website as I will be spending more time at it than I've been able to these past months.

More recipes are coming, as well as specials for those of you browsing the Easy Salad Store.

I would be happy to hear any feedback you may have-good or bad, just use the reply button on your e-mail browser or go to the Contact Me page on the site.

Thank-you for reading this newsletter and see you next month...

Gordon Angrignon.

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