Southwestern Spinach Nicoise Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry. A healthy and delicious take on the original nicoise salad made with spinach, cilantro lime shrimp, Simply Potatoes diced potatoes with onion, hardboiled eggs and black beans, all topped with a chipotle vinagrette. Ingredients:
2 cups simply potatoes diced potatoes with onion |
10 ounces baby spinach, fresh |
2 eggs, hardboiled and cut into quarters |
1/2 lb fresh shrimp, peeled and deviened, tails on |
1/2 cup fresh cilantro |
1/2 lime, juiced |
1 garlic clove |
1/4 cup olive oil |
2 tablespoons butter |
1 (14 ounce) can black beans, rinsed and drained |
1/2 cup queso fresco, crumbled |
1/2 red onion, sliced |
1/2 chipotle chile in adobo, chopped (can use less if too spicy) |
2 tablespoons lemon juice, fresh |
1/2 tablespoon dijon mustard |
1 tablespoon honey |
1/2 cup extra virgin olive oil |
salt and pepper |
Directions:
1. For the shrimp: In a small food processor , place the cilantro, 1/4 cup olive oil and garlic and process until it is combined. Mix the shrimp and cilantro mixture in a bowl until shrimp is covered. Heat a nonstick pan on medium high . When pan is hot , add butter and place shrimp in pan and cook until shrimp is pink , don't overcook or shrimp will be tough. Place on plate and let cool.
2. For Potatoes: In a large skillet heat Simply Potatoes until heated through and browned, place on a plate to cool.
3. For salad: In a large salad bowl or platter, layer spinach over whole platter or bowl. Starting from one side , layer the potatoes in a row, then layer the shrimp, then the black beans, the hardboiled eggs, the queso fresco, and the red onion. The ingredients should cover the whole salad in rows.
4. Dressing: In a small bowl or food processor, mix the chipotle pepper, lemon juice , mustard and agave with a whisk. Slowly add the olive oil until it is combined with the ingredients and has emulsified. Season with salt and pepper. Serve with salad.
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