Shrimp & Baby Greens With Walnut Raspberry Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I made this salad for a picnic potluck, It was a really big hit. I took everything along in icebox and put it together at the picnic. Easy to increase or decrease the recipe to fit the occasion, nice for a dinner party or a summer meal. I left the tails on the shrimp for looks, this makes a very pretty salad. Ingredients:
1 lb cooked medium-sized shrimp (i left the tails on) |
1 (2 ounce) bag baby greens |
1 cup red seedless grapes, cut in half (you can use fruit of choice) |
1/2 cup walnuts, toasted,chopped |
3 tablespoons raspberry vinegar |
3 tablespoons sugar-free raspberry fruit spread |
3 teaspoons walnut oil |
1/2 cup canola oil |
Directions:
1. Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
2. Put into a container with lid or salad dressing bottle.
3. In Large salad bowl add baby grens, grapes and shrimp.
4. Toss with salad dressing and add walnuts.
5. Enjoy.
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