Caesar Shrimp and Asparagus Salad
|Fresh asparagus spears||12 Ounce|
|Green onions||4 , sliced|
|Bottled caesar salad dressing||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Torn mixed salad greens||6 Cup (96 tbs) (Purchased)|
|Cooked peeled and deveined shrimp||1 Pound (Large Or Jumbo Sized, With Tails Left On)|
|Herb croutons||1 Cup (16 tbs)|
1. Rinse asparagus. Snap woody bases from spears and discard. In a saucepan cook asparagus spears, covered, in a small amount of boiling water for 4 to 6 minutes or till crisp-tender; drain. Set aside; keep warm.
2. Meanwhile, in a small skillet cook green onions, covered, in 2 tablespoons water for 2 to 3 minutes or till tender. Stir in the salad dressing, lemon peel, and 1/4 teaspoon pepper; heat through.
3. Divide greens among 4 dinner plates. Arrange asparagus spears, cooked shrimp, and Herb Croutons among greens. Spoon warm dressing mixture over salads. If desired, sprinkle with finely shredded Parmesan cheese.