Shrimp Salad
The flavors of asparagus and shrimp flourish with the addition of a balsamic vinaigrette in this elegant seafood salad.
Ingredients
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2 tablespoons dried tomato pieces (not oil-packed)
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1/4 cup balsamic vinegar
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2 tablespoons olive oil
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1 tablespoon snipped fresh basil
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2 teaspoons Dijon-style mustard
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2 cloves garlic, minced
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1/4 teaspoon sugar
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1/8 teaspoon pepper
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12 ounces fresh or frozen peeled shrimp
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4 cups water
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1 clove garlic
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8 ounces asparagus, cut into 2-inch lengths
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6 cups torn mixed salad greens
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2 medium pears, thinly sliced
Directions
1.
In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes. Drain.
2.
For dressing, in a screw-top jar combine tomatoes pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours.
3.
Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more of until shrimp are opaque. Drain, discarding garlic. Rinse under cold running water; drain well. Cover and chill for 4 to 24 hours.
4.
To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.
Nutrition information
Calories 221, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 260 mg, Carbohydrate 21 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Fruit .5, Lean Meat 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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