|
 |
| Salad with Shrimp and Fresh Herb Vinaigrette |
| Serves:4 |
This salad is a wonderful combination of tastes and textures.
|
Origin: From the Kitchen of LindySez
|
Ingredients:
1 bag butter leaf lettuce
1/2 English cucumber, peeled and diced (discard the seedy middle, dice only the outside)
1 avocado, peeled and sliced vertically into quarters, then each quarter sliced into 3 slices
2 stalks green onion, cut in half and thinly sliced
1/4 to 1/3 pound cooked baby shrimps
Dressing:
2 tablespoons COLAVITA White Balsamic Vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh thyme
Salt and pepper, to taste
1/4 to 1/3 cup COLAVITA Extra Virgin or Fruttato Olive Oil
|
Preparation:
In a large bowl whisk together the vinegar and Dijon mustard; add the herbs and mix well, then slowly add the olive oil, whisking until well emulsified. Pour the dressing into a small bowl leaving just a coating in the large bowl.
To the bowl add the lettuce, onion and diced cucumber. Mix well, adding just a bit of dressing, if needed. (You want the greens very lightly dressed). Transfer the lettuces to salad plates then fan the avocado slices (3 per plate) over. Top with 1/4 of the shrimps and ladle the remaining dressing over the top.
Per Serving: 244 Calories (77.4% from fat); 22g Fat (3g Sat, 15g Mono, 2g Poly); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 332mg Sodium. Food Exchanges: 1 Lean Meat; 4 Fat.
|
|
|
|
