Categories Salad Leafy Green Mushroom Appetizer Low/No Sugar Shrimp Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 9
Steps:
- Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
- Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.
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Trisha Claire
[email protected]I'm not a fan of mushrooms, but I loved them in this salad. They were perfectly cooked and added a great umami flavor.
Aisha Lubega
[email protected]This salad is a great way to use up leftover shrimp and mushrooms. It's also a great healthy and delicious lunch option.
Kathrien Meek
[email protected]I used grilled shrimp instead of boiled shrimp, and it was delicious. I also added a few chopped walnuts for extra crunch.
Chukwudi Okolie
[email protected]The dressing is what really makes this salad. It's light and flavorful, and it perfectly complements the other ingredients.
mark wisdom
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely adding this to my regular rotation.
Ariefull Islum
[email protected]I'm not a huge fan of radicchio, but I loved it in this salad. The bitterness was perfectly balanced by the sweetness of the shrimp and the mushrooms.
Denna Spradlin
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was amazing, and the shrimp and mushrooms added a touch of elegance. I will definitely be making this again.