Thursday, July 8, 2010

Spinich & Shrimp Salad

We had a 4th of July bbq with our families before going to the local fireworks show. I brought the dessert and salad--both were new recipes that turned out delish. The home-made dressing is what made this salad good enough to share. I'll share the dessert recipe soon.

1/2 lb. cooked shrimp (medium size 51-60 per lb.), thawed, tails removed
5 oz. spring mix greens
1/3 cup julienne cut tomatoes in oil
1 avocado, sliced
1/2 cup Parmesan cheese, grated
1/3 cup fresh lemon juice
3 T. capers
1 T. Dijon mustard
1/2 tsp. crushed red pepper flakes
1/2 cup olive oil

Get Cookin'

Make the salad dressing as far in advance as possible (I made mine the morning of the bbq). Refrigerate. Immediately before serving, put together salad ingredients and toss with salad dressing.

No comments:

Post a Comment