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Shrimp Salad with Raspberry Vinaigrette
Ingredients
-
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
-
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.
From the Test Kitchen
- 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
(Shrimp Salad with Raspberry Vinaigrette)
- Servings Per Recipe 4,
- Calories 271,
- Protein (gm) 17,
- Carbohydrate (gm) 20,
- Fat, total (gm) 15,
- Cholesterol (mg) 117,
- Dietary Fiber, total (gm) 6,
- Sodium (mg) 286,
- Percent Daily Values are based on a 2,000 calorie diet
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