Best 8 Shrimp Baby Greens With Walnut Raspberry Dressing Recipes
"Shrimp Baby Greens with Walnut Raspberry Dressing" is a tantalizing dish that combines the flavors of the sea, garden, and orchard into a harmonious culinary experience. This recipe offers a refreshing take on the classic salad, featuring succulent shrimp, tender baby greens, and a luscious walnut raspberry dressing that blends sweet, tangy, and nutty notes. Whether you're looking for a light and healthy lunch or an elegant dinner option, this dish is sure to please everyone at the table."
Here are our top 8 tried and tested recipes!
SHRIMP & BABY GREENS WITH WALNUT RASPBERRY DRESSING
I made this salad for a picnic potluck, It was a really big hit. I took everything along in icebox and put it together at the picnic. Easy to increase or decrease the recipe to fit the occasion, nice for a dinner party or a summer meal. I left the tails on the shrimp for looks, this makes a very pretty salad.
Provided by Barb G.
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
- Put into a container with lid or salad dressing bottle.
- In Large salad bowl add baby grens, grapes and shrimp.
- Toss with salad dressing and add walnuts.
- Enjoy.
Nutrition Facts : Calories 257.1, Fat 21.1, SaturatedFat 1.8, Cholesterol 86.1, Sodium 84.4, Carbohydrate 5.1, Fiber 0.7, Sugar 3.3, Protein 12.8
HEALTHY SHEET PAN SHRIMP AND GREENS
This healthy protein-packed shrimp dinner starts with an towering mound of kale that wilts while it roasts. Grapeseed oil is a great neutral alternative to flavor-packed olive oil, which could compete with the flavor of the sweet and spicy curry shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
- Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
- When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
- Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.
Nutrition Facts : Calories 280, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 160 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
MIXED GREENS WITH RASPBERRY-WALNUT DRESSING
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
REFRESHING SHRIMP SALAD
Avocado, strawberries and shrimp are wonderful together in this filling yet light salad. Balsamic or raspberry vinaigrette dressings go well with the salad, as do Asian-inspired dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 181mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
STRAWBERRY & GLAZED WALNUT SALAD
This easy salad takes just minutes to make, but is oh so good.-Kelly Zimpfer, Souderton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the strawberries, walnuts, spinach and salad greens. In a small bowl, whisk the dressing ingredients. Serve with salad.
Nutrition Facts : Calories 139 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
RASPBERRY VINAIGRETTE DRESSING
This dressing has a mild raspberry flavor. I usually prepare it with canola oil.
Provided by JAN W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 9.6 g, Fat 9.2 g, SaturatedFat 1.2 g, Sodium 21.5 mg, Sugar 8.4 g
BLUEBERRY WALNUT SALAD
An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
Provided by MARASADIE
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 17.6 g, Cholesterol 9.3 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 420.1 mg, Sugar 13.4 g
SHRIMP AND MIXED GREEN DINNER SALAD
With summer upon us what a wonderful way to enjoy a satisfying meal without heating up the kitchen. Fresh mixed baby greens complimented with luscious ripe strawberries and salad shrimp that is topped off with sugared walnuts and a dressing of your choosing. I served this with a Balsamic Vinaigrette. Serve this with a crusty baguette for a complete summer meal.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toss the walnut halves with water and vinegar; place in a heavy skillet over medium heat and toast until water and vinegar have evaporated; sprinkle with the sugar and warm, stirring frequently until the sugar melts and coats the nuts; set aside to cool.
- Divide the baby greens between two well chilled salad plates; assemble the salad by distributing each plate with zucchini slices, 6 of the strawberries sliced and feta cheese.
- Top with shrimp, quarter the boiled eggs and divide evenly on each of the plates. Cut the reserved strawberries from bottom to stem without cutting through stem. Fan out slices and place on top of salad.
- Drizzle each salad with prepared dressing of your choosing and enjoy.
Nutrition Facts : Calories 377.9, Fat 20.4, SaturatedFat 5.7, Cholesterol 449.7, Sodium 531.2, Carbohydrate 13.7, Fiber 3, Sugar 9.1, Protein 36
Tips:
- Select Fresh and High-Quality Ingredients: Use fresh shrimp, baby greens, walnuts, and raspberries to ensure the best flavor and texture.
- Clean the Shrimp Properly: Devein and remove the shells from the shrimp to ensure a clean and enjoyable eating experience.
- Use a Gentle Hand: When tossing the salad, use a light touch to prevent bruising the baby greens and raspberries.
- Make the Dressing in Advance: The walnut-raspberry dressing can be made ahead of time and stored in the refrigerator until ready to use.
- Serve Immediately: This salad is best enjoyed fresh, so serve it immediately after assembling.
Conclusion:
This shrimp baby greens salad with walnut-raspberry dressing is a delightful combination of flavors and textures. The sweet and tangy dressing complements the delicate shrimp and baby greens, while the walnuts and raspberries add a touch of crunch and sweetness. This salad is perfect for a light lunch or dinner, and it's sure to impress your friends and family.
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