Shrimp & Baby Greens With Walnut Raspberry Dressing

Submitted by Barb G.

"I made this salad for a picnic potluck, It was a really big hit. I took everything along in icebox and put it together at the picnic. Easy to increase or decrease the recipe to fit the occasion, nice for a dinner party or a summer meal. I left the tails on the shrimp for looks, this makes a very pretty salad."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 1 lb cooked medium-sized shrimp (I left the tails on)
• 1 (2 ounce) bag baby greens
• 1 cup red seedless grapes, cut in half (you can use fruit of choice)
• 1⁄2 cup walnuts, toasted,chopped

• Rasberry Walnut Salad Dressing

• 3 tablespoons raspberry vinegar
• 3 tablespoons sugar-free raspberry fruit spread
• 3 teaspoons walnut oil
• 1⁄2 cup canola oil

directions

1. Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
2. Put into a container with lid or salad dressing bottle.
3. In Large salad bowl add baby grens, grapes and shrimp.
4. Toss with salad dressing and add walnuts.
5. Enjoy.

Reviews

[PandyW]

This should be considered Low Carb! I make the dressing with a packet of splenda because I like it a little sweeter. Instead of grapes, fresh raspberries work for us low carbers. I also like feta or blue cheese on the salad if I don't have any shrimp. I used this on watercress last night and it was great. Thanks for the contribution!

 

[Marie]

Outstanding recipe! Loved the dressing and the combination of the shrimp and the fruit with the greens. I used some cantelope and strawberries I had on hand instead of the grapes and it went great with it. Thanks for sharing another wonderful recipe, Barb.