Spring Mix Salad with Shrimp & Fennel
Yield
10 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sherry vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| ⅔ | cup |
chicken broth
or vegetable |
|
| 4 | each |
shallots
finely |
*
|
| 1 | pound |
shrimp
shelled, deveined,, split lengthwise |
|
| 2 | each |
fennel bulb
trimmed,, thinly sliced, blanched |
*
|
| 1 | each |
lemon
juiced |
|
| 10 | cups |
mixed salad greens
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sherry vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
olive oil, extra-virgin
|
|
| 158 | ml |
chicken broth
or vegetable |
|
| 4 | each |
shallots
finely |
*
|
| 453.6 | g |
shrimp
shelled, deveined,, split lengthwise |
|
| 2 | each |
fennel bulb
trimmed,, thinly sliced, blanched |
*
|
| 1 | each |
lemon
juiced |
|
| 2.4 | l |
mixed salad greens
|
*
|
Directions
Mix together ⅓ cup vinegar, ½ the salt and pepper.
Add ⅓ cup olive oil, broth and shallots.
Mix vigorously. Set aside. Season shrimp with remaining salt and pepper.
In a large skillet over medium heat, heat 1 teaspoon olive oil until very hot.
Add shrimp and saut? stirring constantly until cooked through (2-3 minutes).
Transfer shrimp to a bowl and toss with ½ the dressing.
Toss fennel with lemon juice in a large bowl.
Combine with spring salad mix and remaining dressing.
Toss in the shrimp marinade. Serve immediately.
