GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raja Zeb
[email protected]This salad was a bit bland for my taste. I think I would have liked it better with a more flavorful dressing.
Masudul Alam
[email protected]I love the combination of flavors in this salad. The shrimp is perfectly cooked, and the dressing is light and tangy. I would definitely recommend this recipe.
Prince raymon
[email protected]This salad was a great way to use up some leftover shrimp. It was quick and easy to make, and the results were delicious. I'll definitely be making this again.
Amrit Gill
[email protected]I'm not a big fan of seafood, but I thought I'd give this recipe a try. I was pleasantly surprised! The shrimp was cooked perfectly, and the dressing was light and flavorful. I'll definitely be making this again.
SK saidul sardar
[email protected]This recipe was easy to follow, and the results were amazing! The salad was so colorful and inviting, and the shrimp was cooked perfectly. My family loved it!
Tipendra Shahu
[email protected]I made this salad for lunch today, and it was delicious! The dressing was light and flavorful, and the shrimp was nice and juicy. I would definitely recommend this recipe.
Kenneth Welch
[email protected]This green salad with shrimp and wine vinaigrette was a hit at my last dinner party! The flavors were perfectly balanced, and the shrimp was cooked to perfection. I will definitely be making this again.