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Mother's Day Shrimp & Raspberry Salad




Source of Recipe


Internet


List of Ingredients




12 ounces fresh asparagus spears
The kernels from one fresh ear of corn
12 Belgium endive leaves
6 canned or frozen artichoke hearts, cut into quarters
12 sorrel leaves
1 pound peeled and de-veined shrimp, cooked and chilled
2 cups of fresh raspberries
1/4 cup olive oil
1/4 cup of raspberry vinegar
1 tablespoon chopped, fresh cilantro
1 teaspoons of honey

Begin:
Snap off and discard the woody part, the base of the asparagus. Cook the asparagus in boiling water for about 4 to 8 minutes, or until crispy and tender, then drain and cool immediately.

Vinaigrette:
Blend vinegar with cilantro, honey and slowly whisk in olive oil until well combined. Take half of the dressing and toss it with the shrimp, raspberries, corn and artichoke hearts.

Prepare:
Arrange the greens and the asparagus on four (4) dinner plates and top with the corn and shrimp mixture and serve with the remaining dressing.



Recipe