Grilled Shrimp, Almond & Vegetable Salad
Posted: Mon Apr 28, 2008 10:07 pm
Grilled Shrimp, Almond & Vegetable Salad
Ingredients:
Dressing:
1 pint Red wine vinegar
1 cup Olive oil
1 cup Feta cheese, finely crumbled
2 Tbsp. Sugar
1 Tbsp. Garlic, minced
1 tsp. Salt
1/4 tsp. Pepper
Salad:
6 Bell peppers, red, green or yellow
2 Red onions
6 Zucchini, medium
6 Yellow summer squash
6 Japanese or baby eggplant
3 lbs. Shrimp, medium, shelled
Olive Oil, as needed
2/3 cup Blue Diamond Sliced Blanched Almonds, toasted
2 3/4 lbs. Gourmet lettuce mix or mixed shredded greens (5 1/2 qts.)
Lettuce leaves, as needed
Preparation:
For Dressing, in large container, combine vinegar, oil, cheese, toasted almonds, sugar, garlic, salt and pepper. Cover and shake well. Chill until needed.
Remove stems and seeds from peppers; cut peppers into sixths. Peel onions; cut each onion in half. Cut each onion half into 6 wedges.
Trim zucchini, yellow summer squash, and eggplant. Cut each piece into lengthwise slices 1/4-inch thick.
Brush vegetables and shrimp with olive oil, grill until vegetables are tender and shrimp turn pink and opaque, turning and brushing lightly with oil as needed.
For each portion, place 2 cups lettuce mix on a lettuce-lined service plate. Top with 3 pieces bell pepper, 2 wedges onion, and two slices each zucchini, squash, and eggplant. Arrange 1/4 lb. shrimp over salad. Sprinkle the toasted almonds on top. Shake dressing, pour aprox. 6 oz. over salad and serve it on the side. Yield: 12 servings. Enjoy!
Ingredients:
Dressing:
1 pint Red wine vinegar
1 cup Olive oil
1 cup Feta cheese, finely crumbled
2 Tbsp. Sugar
1 Tbsp. Garlic, minced
1 tsp. Salt
1/4 tsp. Pepper
Salad:
6 Bell peppers, red, green or yellow
2 Red onions
6 Zucchini, medium
6 Yellow summer squash
6 Japanese or baby eggplant
3 lbs. Shrimp, medium, shelled
Olive Oil, as needed
2/3 cup Blue Diamond Sliced Blanched Almonds, toasted
2 3/4 lbs. Gourmet lettuce mix or mixed shredded greens (5 1/2 qts.)
Lettuce leaves, as needed
Preparation:
For Dressing, in large container, combine vinegar, oil, cheese, toasted almonds, sugar, garlic, salt and pepper. Cover and shake well. Chill until needed.
Remove stems and seeds from peppers; cut peppers into sixths. Peel onions; cut each onion in half. Cut each onion half into 6 wedges.
Trim zucchini, yellow summer squash, and eggplant. Cut each piece into lengthwise slices 1/4-inch thick.
Brush vegetables and shrimp with olive oil, grill until vegetables are tender and shrimp turn pink and opaque, turning and brushing lightly with oil as needed.
For each portion, place 2 cups lettuce mix on a lettuce-lined service plate. Top with 3 pieces bell pepper, 2 wedges onion, and two slices each zucchini, squash, and eggplant. Arrange 1/4 lb. shrimp over salad. Sprinkle the toasted almonds on top. Shake dressing, pour aprox. 6 oz. over salad and serve it on the side. Yield: 12 servings. Enjoy!