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Supper Salad: Cooking Thin's Firehouse Supper Salad

Source of Recipe

Kathleen Daelemans


List of Ingredients

1 head leafy green lettuce, rough chopped
1 pint cherry tomatoes
1/2 large red onion, thin sliced
4 carrots, thin sliced
1 can black beans, drained, rinsed
1 mango, pitted, cubed
2 small beets, cooked, peeled, julienned

LIME CUMIN VINIAGRETTE:
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1/4 teaspoon cumin
1 tablespoon honey
1 teaspoon minced jalapeno
2 teaspoons olive oil
kosher salt, black pepper
1/2 bunch cilantro, leaves only, chopped


Recipe

In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette and top with sauteed shrimp. For dressing: Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve. To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes. In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette. Yield: 4 servings