I’ll be the first to say that I’m not a huge fan of salads, but this one has shrimp and tons of toppings to keep a picky salad eater happy. Preparing a pretty salad is one thing, but combining it with a homemade dressing makes all the difference. My co-workers were ripe with envy as they watched me pull out my little bottle of vinaigrette and drizzle it over this beautiful salad!
Like I said; I don’t usually eat many salads, but my girlfriend and I were browsing around one day after work looking for something light and this came up. To add a little fun for myself and maintain my manliness while making a salad I couldn’t help but use some creative license with the “toasted pine nuts.” Now I know you can purchase toasted pine nuts, and toasting them in the oven is the proper way if they are raw, but come on, who wants to pre-heat and oven when you are making a salad! Long story short I busted out my propane torch and gave them a light toasting in a fraction of the time.
Manliness intact, I proceeded with the recipe and found it to be quite colorful and fun to put together. The shrimp were done in a flash and vegetable prep was minimal compared to my usual dishes. With everything combined and ready to go I dug into this beautiful array of colors and was astonished at the brightness of flavor. Give it a try this week, you won’t be disappointed!
Shrimp and artichoke salad with homemade vinaigrette dressing
Ingredients
FOR THE SALAD
- 5-6 cups spring mix
- 2 cups diced cherry tomatoes
- 1 (14 ounce jar) quartered artichoke hearts, drained and chopped
- 1/2 small red onion finely sliced
- 1/2 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
FOR THE SHRIMP
- 1 pound deveined shrimp, peeled (either tail on or not)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon each of salt and freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
FOR THE VINAIGRETTE
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cloves minced garlic
- 1 teaspoon honey
Instructions
TO MAKE THE SALAD
- combine all ingredients in a large bowl and toss to combine, garnish with Parmesan cheese and fresh cracked pepper
TO MAKE THE VINAIGRETTE
- whisk all ingredients in small bowl (or shaker bottle) until combined
TO MAKE THE SHRIMP
- heat oil in a large skillet over medium-high heat, add shrimp, flipping occasionally until pink and cooked through. Remove from heat and serve immediately