Shrimp and Green Chile Salad |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
If you don't like the crispness of raw corn, the fresh corn can be toasted in a skillet and cooled before tossing with the salad. Ingredients:
1 (4.5-ounce) can green chiles, undrained |
1/2 cup chopped fresh cilantro |
2 green onions, sliced |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
1 tablespoon white wine vinegar |
1 pound medium shrimp, cooked and peeled |
1/2 teaspoon chili powder |
1 0 cups torn romaine lettuce |
2 1/4 cups fresh yellow corn kernels (about |
4 large ears) |
1 pint grape tomatoes, halved |
2/3 cup diced peeled avocado |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Combine first 8 ingredients in a food processor; process until smooth. Set aside.
2. Combine shrimp and 1/2 teaspoon chili powder; toss well.
3. Toss together shrimp, lettuce, and remaining 4 ingredients. Add chile mixture, and toss well to coat. Serve immediately.
|
|