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Shrimp Salad with Raspberry Vinaigrette

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Start to Finish: 20 min.
 
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Shrimp Salad with Raspberry Vinaigrette

Ingredients

  • 12  ounces fresh asparagus spears
  • 1  8-ounce package frozen baby corn or 8-3/4-ounce can baby corn, drained
  • 12  Belgian endive leaves or curly endive leaves
  • 12  Boston or Bibb lettuce leaves
  • 12  sorrel or spinach leaves
  •   12 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled
  • 2-1/2  cups fresh or frozen red raspberries and/or sliced strawberries, thawed
  • 1/4  cup walnut oil or salad oil
  • 1/4  cup raspberry or wine vinegar
  • 1  tablespoon snipped fresh cilantro or parsley
  • 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 Facts

  • Calories 271,
  • Total Fat (g) 15,
  • Cholesterol (mg) 117,
  • Sodium (mg) 286,
  • Carbohydrate (g) 20,
  • Fiber (g) 6,
  • Protein (g) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

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