Green Salad with Shrimp and Wine Vinaigrette

Name: Green Salad with Shrimp and Wine Vinaigrette
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 5 servings.
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

TOTAL TIME: Prep: 45 min. Cook: 35 min. YIELD: 5 servings.

This veggie and seafood salad is light and versatile—you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina

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.