Shrimp Salad with Raspberry Vinaigrette
- 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.
- Arrange greens and asparagus on 4 dinner plates. Top each with corn, shrimp, and berries.
- 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
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)
- Per serving:
- 271 kcal ,
- 15 g fat
- 117 mg chol. ,
- 286 mg sodium ,
- 20 g carb. ,
- 6 g fiber ,
- 17 g pro.