Makes 4 servings<\/p>\n
Shrimp, sun-dried tomatoes, avocado etc., etc. makes a pretty fancy California style fresh salad.<\/strong><\/p>\n DRESSING:<\/p>\n 1\/3 cup fresh lemon juice SALAD:<\/p>\n 1\/2 package of cooked shrimp, thawed, tails off DIRECTIONS:<\/p>\n Combine all the dressing ingredients in a bowl of glass jar and mix thoroughly. Season shrimp with salt and pepper and place in a plastic bag. Add 5 Tablespoons dressing to the bag and toss to coat. Refrigerate for 30 minutes or up to 2 hours.<\/p>\n Reserve remaining dressing at room temperature. Before serving, put greens into a salad bowl. Add shrimp with dressing and tomato, as as much of the reserved dressing as desired. Toss well. Divide among four plates. Garnish with avocado and cheese.<\/p>\n","protected":false},"excerpt":{"rendered":" Makes 4 servings Shrimp, sun-dried tomatoes, avocado etc., etc. makes a pretty fancy California style fresh salad. DRESSING: 1\/3 cup fresh lemon juice 3 Tablespoons capers, drained 1 Tablespoon Dijon Mustard 1\/2 teaspoon dried crushed red pepper flakes 1\/3 cup Extra Virgin Olive Oil 1\/2 cup chopped fresh basil SALAD: 1\/2 package of cooked shrimp, … Continue reading Shrimp & Spring Mix Salad with Lemon-Basil Vinaigrette<\/span>
\n3 Tablespoons capers, drained
\n1 Tablespoon Dijon Mustard
\n1\/2 teaspoon dried crushed red pepper flakes
\n1\/3 cup Extra Virgin Olive Oil
\n1\/2 cup chopped fresh basil<\/p>\n
\n5 oz. bag of spring mix greens
\n1\/3 cup julienne cut sun-dried tomatoes in oil
\n1 avocado, sliced
\n1\/2 cup Parmesan cheese shavings<\/p>\n