Monday, February 10, 2014

Field Greens with Shrimp and Mustard-Balsamic Vinaigrette

Field Greens with Shrimp and Mustard-Balsamic Vinaigrette

We loved making this dinner salad.  I borrowed and adapted the dressing recipe from Eating Well (one of my favorite magazines).  The recipe was just for the Mustard-Balsamic Vinaigrette dressing and I played with it a bit.  We want to make more salads for dinner and this will definitely be on a quick rotation.  Very easy (even with making your own dressing).  The best part is that it is pretty healthy, so great for those weight loss resolutions!

Ingredients (2 dinner portions)

1/4 cup Balsamic vinegar
1/4 cup Olive oil
1 tbsp Dijon mustard
10-12 Kalamata olives, pitted and finely chopped
1/2 tsp Brown sugar
1/2 tsp Basil, dried
Kosher salt & black pepper, to taste

1/4 cup Pine nuts
5-7 oz Field Greens (or any salad mixture) - enough for two salad plates.
1/2 cup Edamame, shelled
1/2 Cucumber, peeled and cut into thin slices
1 Red Onion (small), sliced
1 tbsp Olive oil
2 tsp Garlic, chopped (or cloves)
2/3 cup Shrimp, deveined
Kosher salt & black pepper, to taste

NOTE: you can add any vegetables as you see fit

1. Prepare dressing by adding  balsamic vinegar, olive oil, Dijon mustard, olives, brown sugar, basil and kosher salt & black pepper (to taste) into a mixing bowl.  Whisk until well blended.  Set aside.
2. Heat a skillet over low heat.  Add the pine nuts and toast for 7-10 minutes until lightly brown.  Set aside and remove from the heat.
3. Prepare the salads with field greens, edamame, toasted pine nuts, cucumbers, and red onions.
4. Add 1 tbsp of olive oil and chopped garlic to the skillet over medium-high heat.  Add the shrimp and cook until pink (4-5 minutes).
5. Add cooked shrimp to the dressing and mix thoroughly.  Spoon the shrimp with dressing atop the salad.

Serve and enjoy!

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