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Warm Shrimp-and-Cashew Salad




Source of Recipe


Reflections of the Inn


List of Ingredients




8 cups mixed baby greens
7 Tbs. olive oil
3 Tbs. fresh lemon juice
1 Tbs. each minced fresh dill, chives, cilantro, parsley
salt, pepper to taste
20 uncooked medium shrimp, peeled, deveined
16 cherry tomatoes, halved, or more grape tomatoes
1/3 cup roasted, salted cashews



Recipe



Place greens in a large bowl. Cover and refrigerate. Whisk oil, lemon juice and herbs in a medium bowl to blend. Season with salt, pepper to taste. Heat two tablespoons of the lemon dressing in a large skillet over medium heat. Add shrimp and saute, stirring until pink--about four minutes. Toss greens with enough remaining dressing to coat. Add shrimp, tomatoes and cashews. Toss again.