Shrimp Salad with Raspberry Vinaigrette

Enjoy asparagus, the treasured spring vegetable, in this main-dish salad. The sophisticated presentation makes this salad great for lunch parties, but it's so easy to prepare, you can have it for a weeknight meal.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Shrimp Salad with Raspberry Vinaigrette

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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

Prepare vinaigrette; cover and chill up to 2 days. Prepare asparagus and corn; cover and chill up to 4 hours.

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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.
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