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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 4 |
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This salad has the makings of an elegant meal and deserves to be included on a special celebration menu. The flavors of asparagus and shrimp flourish with the addition of a balsamic vinaigrette. Cook time is chill time. Ingredients:
2 tablespoons sun-dried tomatoes, pieces (not oil-packed) |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon snipped fresh basil |
2 teaspoons dijon-style mustard |
2 garlic cloves, minced |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
12 ounces shrimp (fresh or frozen, peeled and deveined) |
4 cups water |
1 garlic clove |
8 ounces asparagus, cut into 2-inch lengths |
6 cups torn mixed salad greens |
2 medium pears, thinly sliced |
Directions:
1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes.
2. Drain.
3. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper.
4. Cover and shake well.
5. If desired, cover and chill for up to 24 hours.
6. Thaw shrimp, if frozen.
7. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling.
8. Simmer, uncovered, for 4 minutes.
9. Add shrimp.
10. Return to boiling.
11. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque.
12. Drain, discarding garlic.
13. Rinse shrimp under cold running water; drain well.
14. Cover and chill for 4 to 24 hours.
15. To serve, divide greens and pears among 4 salad plates.
16. Top each with some of the shrimp and asparagus.
17. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.
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