McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Rainbow Cobb Salad

McCormick and Schmick Recipe

Serves 4

1 1/2 cups cooked (41 to 50 count) shrimp
1 1/2 cups medium diced red onion
1 1/2 cups medium diced carrot
1 1/2 cups medium diced cooked beets
1 1/2 cups blanched broccoli (small florets)
1 1/2 cups medium diced yellow bell pepper
8 cups shredded iceberg lettuce
1 cup shredded red cabbage
1 cup Ranch, blue cheese, or vinaigrette dressing
4 tablespoons freshly chopped parsley

Prepare the diced chicken or shrimp and vegetables (red onions, carrots, beets, broccoli, and bell pepper). Combine the lettuce and cabbage and toss with dressing. Divide the salad equally onto 4 plates or bowls. Arrange 1/4 of the shrimp and 1/4 of each of the diced vegetables in decorative piles or rows on top of the lettuce mixture.

You may take some additional dressing and drizzle it over the salads. Sprinkle the tops with chopped parsley and serve.

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