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Mother's Day: Shrimp Salad w/Raspberry Vinaigrette

Source of Recipe

Better Homes & Gardens


List of Ingredients

• 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.

Make-Ahead Tip: Prepare vinaigrette; cover and chill up to 2 days. Prepare asparagus and corn; cover and chill up to 4 hours.

Nutritional Information
Nutritional facts per serving
calories: 271, total fat: 15g, cholesterol: 117mg, sodium: 286mg, carbohydrate: 20g, fiber: 6g, protein: 17g