Name: Green Salad with Shrimp and Wine Vinaigrette
Prep time: 45 min
Cook time: 45 min
Yield: 5
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 -

Green Salad with Shrimp and Wine Vinaigrette

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Green Salad with Shrimp and Wine Vinaigrette

1. 4 large artichokes -

2. 1 pound fresh asparagus, trimmed -

3. 1 cup chopped fresh cauliflower -

4. 1 cup fresh broccoli florets -

5. 1/2 cup dry red wine -

6. 2 shallots, finely chopped, divided -

7. 1/4 cup olive oil -

8. 1/4 cup red wine vinegar -

9. 2 teaspoons Dijon mustard -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 6 cups spring mix salad greens -

13. 1 bunch watercress -

14. 20 large shrimp, cooked, peeled and deveined -

15. 1 small fennel bulb, thinly sliced, fronds reserved -

16. 1/2 cup julienned sweet red pepper -

How to cook deliciously - Green Salad with Shrimp and Wine Vinaigrette

1. Stage

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. Stage

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. Stage

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.