How To Prepare
Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad.
For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad.
Serves 4.
| Servings |
|
Ingredients
- 5 ounce package of fresh herb salad
- 5 ounce mushrooms, sliced
- 7 ounce cherry tomatoes, halved
- 1 small red onion, sliced
- 1 small red bell pepper, sliced
- 16 ounce cooked shrimp meat
- 4 tablespoons white wine vinegar
- 2 tbsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1 1/2 tbsp extra-virgin olive oil
- pepper to taste
Ingredients
|
|
Share this Recipe