Best Shrimp And Mixed Green Dinner Salad Recipes

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Steps:

• With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

SHRIMP GARDEN SALAD

Steps:

• In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

GREEN SALAD WITH SHRIMP AND FETA

Steps:

• For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
• Dressing can be made several days in advance and refrigerated, shake well before using.
• Combine remaining ingredients in a large salad bowl; chill until serving time.
• To serve, add dressing and toss lightly to combine.
• Add additional freshly ground pepper to taste.

FRISéE, RADICCHIO AND MIXED GREEN SALAD WITH SHRIMP AND MUSHROOMS

Steps:

• Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
• Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
• Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.

SHRIMP AND MIXED GREEN DINNER SALAD

Steps:

• Toss the walnut halves with water and vinegar; place in a heavy skillet over medium heat and toast until water and vinegar have evaporated; sprinkle with the sugar and warm, stirring frequently until the sugar melts and coats the nuts; set aside to cool.
• Divide the baby greens between two well chilled salad plates; assemble the salad by distributing each plate with zucchini slices, 6 of the strawberries sliced and feta cheese.
• Top with shrimp, quarter the boiled eggs and divide evenly on each of the plates. Cut the reserved strawberries from bottom to stem without cutting through stem. Fan out slices and place on top of salad.
• Drizzle each salad with prepared dressing of your choosing and enjoy.