Ingredients
The following ingredients have 4 Servings
- For the Salad
- 6 cups spring mix lettuces
- 12 large shrimp (, shelled and deveined with tails removed)
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 lemon
- 1 package DeLallo Tangy Salad Savors (, marinated beets, sweet pecans and goat cheese)
- or
- 1/2 cup marinated beets
- 1/4 cup glazed pecans
- 2 tablespoons goat cheese
- For the Dressing
- 1/3 cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon honey or sugar
- 2 tablespoons golden balsamic vinegar
- 1 tablespoon minced shallots
Instruction
- Heat a large skillet over medium high heat. In a small bowl, add the shrimp and drizzle with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Cook the shrimp for 2-3 minutes undisturbed on each side or until golden. Transfer to a bowl and squeeze the lemon over the shrimp and toss.
- Place the lettuces in a large bowl and top with the shrimp, beets, glazed pecans and sprinkle with the goat cheese. Drizzle with the dressing and serve.
- For the Dressing
- Add all of the ingredients to a bowl or a small jar fitted with a lid. Whisk well or shake well. Store in the refrigerator until ready to use.
