Tuesday, January 7, 2014

  • 2 tbsp. finely snipped dried tomatoes (not oil pack)
  • 1/4 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. snipped fresh basil
  • 2 cloves garlic, minced
  • 1/8 tsp. black pepper
  • 12 oz. fresh or frozen shrimp peeled & deveined with tails
  • 4 cups water
  • 1 clove garlic
  • 8 oz. fresh asparagus, trimmed and cut into 2-inch long
  • 6 cups torn mixed salad greens
  • 2 med. pears, thinly sliced
  1. For dressing, in a small bowl pour enough boiling water over dried tomatoes to cover; let stand for 2 minutes. Drain.
  2. In the same small bowl whisk together tomatoes, balsamic vinegar, oil, basil, 2 cloves garlic, and pepper. Set aside.
  3. Rinse shrimp, pat dry with paper towels or thaw and drain shrimp, if its frozen and set aside. In a large saucepan combine water and 1 clove garlic; bring to boil. Add asparagus. Return to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic.
  4. Rinse under cold running water; drain well. Cover and chill for 4 hours.
  5. To serve, divide greens and pears among 4 serving plates. Top with shrimp and asparagus. Shake dressing; drizzle over salads.
COOK’S TIP: Prepare as above through step 2. Chill dressing and shrimp separately for up to 24 hours. Serve as above in step 3.

Recipe soure: www.mysaladrecipe.com

Tagged: ,


Inside the Kitchen © 2013 | Powered by Blogger | Blogger Template by DesignCart.org