Green Salad with Shrimp, Beets, Sweet Pecans and Goat Cheese
Ingredients
The Salad
-
6
cups
spring mix lettuces
-
12
large
shrimp, shelled and deveined with tails removed
-
1
tablespoon
extra virgin olive oil
-
to taste
Kosher salt and freshly ground black pepper
-
½
lemon
-
1
package
DeLallo Tangy Salad Savors (marinated beets, sweet pecans and goat cheese) or ½ cup marinated beets, ¼ cup glazed pecans, 2 tablespoons goat cheese
The Dressing
-
⅓
cup
extra virgin olive oil
-
2
teaspoons
dijon mustard
-
1
teaspoon
honey or sugar
-
2
tablespoons
golden balsamic vinegar
-
1
tablespoon
minced shallots
Instructions
- Heat a large skillet over medium-high heat.
- In a bowl, add the shrimp, drizzle with olive oil, and season with salt and pepper.
- Cook the shrimp for 2-3 minutes on each side until golden, then transfer to a bowl and squeeze lemon over them.
- In a large bowl, place the lettuces and top with shrimp, beets, glazed pecans, and goat cheese.
- Drizzle with the dressing and serve.
- For the dressing, combine all dressing ingredients in a bowl or jar, whisk or shake well, and store in the refrigerator until ready to use.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
300mg
Cholesterol
150mg
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