Shrimp Salad, NUTRITION NOTE : With so many protein sources available, most Americans easily meet their daily protein requirements. Choose low-fat protein foods such as shrimp, which is lower in saturated fat than many other protein sources.
Shrimp Salad Ingredients:
- 2 tbsp. finely snipped dried tomatoes (not oil pack)
- 1/4 cup balsamic vinegar
- 2 tbsp. olive oil
- 1 tbsp. snipped fresh basil
- 2 cloves garlic, minced
- 1/8 tsp. black pepper
- 12 oz. fresh or frozen shrimp peeled & deveined with tails
- 4 cups water
- 1 clove garlic
- 8 oz. fresh asparagus, trimmed and cut into 2-inch long
- 6 cups torn mixed salad greens
- 2 med. pears, thinly sliced
- For dressing, in a small bowl pour enough boiling water over dried tomatoes to cover; let stand for 2 minutes. Drain.
- In the same small bowl whisk together tomatoes, balsamic vinegar, oil, basil, 2 cloves garlic, and pepper. Set aside.
- Rinse shrimp, pat dry with paper towels or thaw and drain shrimp, if its frozen and set aside. In a large saucepan combine water and 1 clove garlic; bring to boil. Add asparagus. Return to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic.
- Rinse under cold running water; drain well. Cover and chill for 4 hours.
- To serve, divide greens and pears among 4 serving plates. Top with shrimp and asparagus. Shake dressing; drizzle over salads.
COOK’S TIP : Prepare as above through step 2. Chill dressing and shrimp separately for up to 24 hours. Serve as above in step 3.