Shrimp Salad

This salad has the makings of an elegant meal and deserves to be included on a special celebration menu. The flavors of asparagus and shrimp flourish with the addition of a balsamic vinaigrette. Cook time is chill time.

• Ready In: 4 hrs 25 mins
• Serves: 4

Ingredients

• 2  tablespoons sun-dried tomatoes, pieces (not oil-packed)
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons olive oil
• 1  tablespoon  snipped fresh basil
• 2  teaspoons dijon-style mustard
• 2  garlic cloves, minced
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon pepper
• 12  ounces shrimp (fresh or frozen, peeled and deveined)
• 4  cups water
• 1  garlic clove
• 8  ounces asparagus, cut into 2-inch lengths
• 6  cups  torn  mixed salad greens
• 2  medium pears, thinly sliced

Directions

1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes.
2. Drain.
3. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper.
4. Cover and shake well.
5. If desired, cover and chill for up to 24 hours.
6. Thaw shrimp, if frozen.
7. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling.
8. Simmer, uncovered, for 4 minutes.
9. Add shrimp.
10. Return to boiling.
11. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque.
12. Drain, discarding garlic.
13. Rinse shrimp under cold running water; drain well.
14. Cover and chill for 4 to 24 hours.
15. To serve, divide greens and pears among 4 salad plates.
16. Top each with some of the shrimp and asparagus.
17. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.