Shrimp Salad with Raspberry Vinaigrette
Enjoy asparagus, the treasured spring vegetable, in this main-dish salad. The sophisticated presentation makes this salad great for lunch parties, but it's so easy to prepare, you can have it for a weeknight meal.
Ingredients
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12 ounces fresh asparagus spears
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1 8-ounce package frozen baby corn or 8-3/4-ounce can baby corn, drained
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12 Belgian endive leaves or curly endive leaves
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12 Boston or Bibb lettuce leaves
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12 sorrel or spinach leaves
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12 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled
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2-1/2 cups fresh or frozen red raspberries and/or sliced strawberries, thawed
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1/4 cup walnut oil or salad oil
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1/4 cup raspberry or wine vinegar
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1 tablespoon snipped fresh cilantro or parsley
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2 teaspoons honey
Directions
1.
Snap off and discard woody bases of asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool. If using frozen baby corn, cook according to package directions. Drain; cool.
2.
Arrange greens and asparagus on 4 dinner plates. Top each with corn, shrimp, and berries.
3.
For dressing, in a screw-top jar combine walnut oil or salad oil, raspberry or wine vinegar, fresh cilantro or parsley, and honey. Cover; shake well. Serve with salad. Makes 4 servings.
Make-Ahead Tip
Prepare vinaigrette; cover and chill up to 2 days. Prepare asparagus and corn; cover and chill up to 4 hours.
Nutrition information
Calories 271, Total Fat 15 g, Cholesterol 117 mg, Sodium 286 mg, Carbohydrate 20 g, Fiber 6 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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