Shrimp Salad
It’s always serendipitous when a recipe is super delicious as well as super convenient. Luxurious shrimp, crisp romaine lettuce and a trio of chopped veggies (red bell pepper, DOLE® Green Onion and DOLE Carrot) all tossed in a thyme-infused, lemony vinaigrette—that’s delicious. Prewashed DOLE Chopped Romaine, precooked shrimp from the seafood counter and a little leftover dressing for another meal—that’s convenience (times three)! If your shrimp are frozen, no problem: just place them in a colander and run under cold water for a few minutes until thawed.
Ingredients
- 1 pkg. (9 oz.) DOLE® Chopped Romaine
- 24 (21 to 25 count) cooked shrimp, peeled and deveined
- 1 medium red bell pepper, cut into 1-inch strips
- 3 DOLE Green Onions, sliced into 1/2-inch pieces
- 1 medium DOLE Carrot, peeled and julienne cut
- Thyme Lemon Vinaigrette (recipe below)
Directions
- Divide salad between 4 small salad bowls.
- Arrange remaining ingredients over salad. Drizzle with Thyme Lemon Vinaigrette to taste. Refrigerate any remaining dressing.
Thyme-Lemon-Vinaigrette: Combine together 1 tablespoon grated lemon peel, 1/2 cup fresh lemon juice, 1 tablespoon finely chopped red onion, 1 tablespoon fresh thyme leaves, 1 tablespoon honey and 1 teaspoon Dijon-style mustard in blender container. Slowly pour in 1/3 cup olive oil and blend until combined. Season to taste with salt and pepper. Makes about 1 cup.