Shrimp Salad With Herb Vinaigrette Dressing Recipe

Shrimp Salad With Herb Vinaigrette Dressing

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Makes 4 (2-cup) servings.

Submited by:

Big Y Local Flavor Magazine 2009

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Description:

(featuring happy valley organic lettuce, peppers and herbs)

nutrition information per serving
calories: 290; (calories from fat: 160); total fat: 18g;
(saturated fat: 2.5g); cholesterol: 220mg; protein: 26g;
total carbohydrates: 8g; (dietary fiber: 3g;
sugars: 1g); sodium: 260mg

Ingredients:

3 Tbsp. World Classics Trading Co. extra virgin olive oil
21⁄2 Tbsp. fresh lime juice
1 small shallot, minced
– dash Big Y sugar
2 Tbsp. fresh Happy Valley Organic cilantro, chopped
1 Tbsp. fresh Happy Valley Organic parsley, chopped
– Big Y salt and freshly ground pepper to taste
1 head Happy Valley Organic Boston lettuce, torn
1 cup Happy Valley Organic romaine lettuce, shredded
1⁄2 cup Happy Valley Organic green bell pepper, chopped
1⁄2 cup zucchini, chopped
1 avocado, peeled, cored and cut into strips
1 lb. precooked medium shrimp

Instructions:

In a small bowl, whisk together olive oil, lime juice, shallot, sugar, cilantro and parsley; season to taste with salt and pepper.
In a large bowl, combine Boston lettuce, romaine lettuce, bell pepper, zucchini
and avocado; evenly divide salad among 4 bowls. Evenly top each bowl with some shrimp and drizzle with some vinaigrette.
Serve immediately.