YIELD: 4 SERVINGS
PREP TIME: 20 MINUTES | COOK TIME : 20 MINUTES
Ingredients
3 tbsp extra-virgin olive oil
3 tbsp white-wine vinegar
2 tbsp finely chopped shallot
1 tbsp Dijon mustard
½ tsp ground pepper
¼ tsp salt
10 cups mixed greens
12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
1 cup halved cherry tomatoes
1 cup Persian cucumber chunks
2 large hard-boiled eggs, peeled and halved
1 avocado, diced
2 slices cooked bacon, crumbled
¼ cup crumbled blue cheese
Directions
Place oil, vinegar, shallot, mustard, pepper and salt in a lidded jar.
Shake until combined.
Mound salad greens on a platter.
Drizzle with half the dressing and toss to coat.
Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top.
Drizzle with the remaining dressing.
Nutrition Information
12.6 g carbs, 25 g fat, 29.1 g protein
Source: www.eatingwell.com
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