Friday, June 4, 2010

Fresh Spring Shrimp Salad

Do you enjoy eating salad?
How about shrimp and asparagus?
Do strawberries make your taste buds sit up and take notice?

If you *love* all of the above, have I got a salad for you!

Introducing the Fresh Spring Shrimp Salad!

Two nights ago, I threw this tasty concoction together and both Brian and I agreed that it's pretty delicious. Plus, it takes 30 minutes or less to whip up!

Here's the recipe courtesy of a Raley's Something Extra magazine.

Prep: 15 minutes
Cook: 3 to 5 minutes
Serves: 6

1/2 lb. asparagus, trimmed and cut into 2 inch pieces
1/2 lb. small cooked shrimp
1/2 cup red wine vinaigrette
1/2 lb. chopped romaine lettuce or romaine leaves
1/4 cup chopped cashews
8 large strawberries, sliced
2 green onions, sliced

1. Cook asparagus in boiling water for 3 to 5 minutes until crisp tender; drain and add to a medium bowl with shrimp and vinaigrette. Toss well to coat.

2. To serve, divide lettuce between 6 plates. Spoon shrimp mixture over lettuce; top with cashews, strawberries and green onions.


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