Layered Shrimp, Corn and Pea Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Put this in a big clear bowl so you can see all the colorful layers. From Woman's Day. Ingredients:
1/4 cup olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs tomatoes (any kind, halve cherry or grape tomatoes, bigger ones can be cut in bite-size pieces) |
1 avocado, peeled and cut into small chunks |
2 cups frozen corn kernels, thawed |
2 cups frozen peas, thawed |
1 red bell pepper, seeded and diced |
6 cups salad greens |
1 lb peeled cooked shrimp |
1/2 cup chopped fresh cilantro or 1/2 cup fresh basil or 1/2 cup fresh parsley |
Directions:
1. Whisk oil, vinegar, juice, salt and pepper in a large bowl.
2. Add tomatoes and avocado; toss gently.
3. Let stand 20 minutes to develop flavors.
4. Mix corn, peas and bell pepper in a 4 quart serving bowl; spread evenly across the bottom of the bowl.
5. Top corn layer with 1/2 of the greens, the shrimp, then the remaining greens.
6. Spread tomato mixture over top and sprinkle with cilantro.
7. When serving spoon directly down to hit all of the layers (you can also just mix it all together, too).
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