Shrimp Salad with Raspberry Vinaigrette
Source of Recipe
Marla
List of Ingredients
Shrimp Salad with Raspberry Vinaigrette
12 ounces fresh asparagus spears
1 8-ounce package frozen baby corn or 8-3/4-ounce can baby corn, drained
12 Belgian endive leaves or curly endive leaves
12 Boston or Bibb lettuce leaves
12 sorrel or spinach leaves
12 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled
2-1/2 cups fresh or frozen red raspberries and/or sliced strawberries, thawed
1/4 cup walnut oil or salad oil
1/4 cup raspberry or wine vinegar
1 tablespoon snipped fresh cilantro or parsley
2 teaspoons honey
Recipe
1. Snap off and discard woody bases of asparagus. Cook asparagus, covered, in a
small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool.
If using frozen baby corn, cook according to package directions. Drain; cool.
2. Arrange greens and asparagus on 4 dinner plates. Top each with corn, shrimp,
and berries.
3. For dressing, in a screw-top jar combine walnut oil or salad oil, raspberry or
wine vinegar, fresh cilantro or parsley, and honey. Cover; shake well.
Serve with salad.
Makes 4 servings.
source is unknown
|
|
member logon
