Shrimp and Mixed Green Dinner Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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With summer upon us what a wonderful way to enjoy a satisfying meal without heating up the kitchen. Fresh mixed baby greens complimented with luscious ripe strawberries and salad shrimp that is topped off with sugared walnuts and a dressing of your choosing. I served this with a Balsamic Vinaigrette. Serve this with a crusty baguette for a complete summer meal. Ingredients:
1/4 cup walnut halves |
1 tablespoon water |
1 tablespoon balsamic vinegar |
1 1/2 teaspoons sugar |
4 cups fresh baby mixed greens |
1/2 medium zucchini, sliced thin |
1/2 lb small baby shrimp |
8 large strawberries, reserve 2 for garnish |
1/4 cup feta cheese, crumbled |
2 hard-boiled eggs, cooled, peeled |
Directions:
1. Toss the walnut halves with water and vinegar; place in a heavy skillet over medium heat and toast until water and vinegar have evaporated; sprinkle with the sugar and warm, stirring frequently until the sugar melts and coats the nuts; set aside to cool.
2. Divide the baby greens between two well chilled salad plates; assemble the salad by distributing each plate with zucchini slices, 6 of the strawberries sliced and feta cheese.
3. Top with shrimp, quarter the boiled eggs and divide evenly on each of the plates. Cut the reserved strawberries from bottom to stem without cutting through stem. Fan out slices and place on top of salad.
4. Drizzle each salad with prepared dressing of your choosing and enjoy.
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