Recipes from a Pescetarian

A few weeks ago I blogged about how delicious our Easter lunch was and I promised to share a few recipes with you, and here they are brought to you by my favorite pescetarian, Jackie.

What in the world is a pescetarian you may ask?  Well, a pescatarian is very similar to a vegetarian; the exception is that pescatarians eat eggs, dairy, fish, and shellfish...but no meat from any land animals. 

Her Texas Caviar and Strawberry Spinach Salad were to die for...yet nothing had to die for it. ;)

Texas Caviar

1 can black beans, drained

1 can black eye peas, drained

1 can corn, drained

1 jar pimentos, chopped

2 stalks celery, chopped

1 red onion, chopped

1 cup olive oil

1/2 cup sugar (or splenda)

1/2 cup cider vinegar

On stove top, heat olive oil, cider vinegar, and sugar until sugar is melted. Mix everything together, with liquid, and chill overnight. Drain before serving. Serve with Chips/Fritos/Scoops.

 

 

Strawberry Spinach Salad

*Note: I usually double the recipe for more than ~6 people. I double the dressing, too, but only use about 3/4 of it for the salad, then save the extra for dinner salads and throughout the week.

1 bag baby spinach

1/2 cup toasted pecans (whole or cut)

1 pint strawberries, cut

Mix ingredients together just before serving (otherwise, salad gets soggy!); dress salad before serving

Dressing, mixed together in a small jar/container with lid:

1 T poppyseeds

2 T toasted sesame seeds

1 1/2 tsp minced dried onion

a few shakes worcestershire sauce

a few shakes paprika

1/3 cup sugar (or splenda)

1/2 cup olive oil

1/4 cup cider vinegar