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Green Salad with Shrimp and Wine Vinaigrette

Total Time

Prep: 45 min. Cook: 35 min.

Makes

5 servings

This veggie and seafood salad is light and versatile—you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Green Salad with Shrimp and Wine Vinaigrette Recipe photo by Taste of Home

Ingredients

  • 4 large artichokes
  • 1 pound fresh asparagus, trimmed
  • 1 cup chopped fresh cauliflower
  • 1 cup fresh broccoli florets
  • 1/2 cup dry red wine
  • 2 shallots, finely chopped, divided
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups spring mix salad greens
  • 1 bunch watercress
  • 20 large shrimp, cooked, peeled and deveined
  • 1 small fennel bulb, thinly sliced, fronds reserved
  • 1/2 cup julienned sweet red pepper

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

2 cups: 277 calories, 12g fat (2g saturated fat), 79mg cholesterol, 446mg sodium, 27g carbohydrate (7g sugars, 11g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.

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