Honey Dijon Salad With Shrimp
|Torn romaine lettuce||8 Cup (128 tbs)|
|Large shrimp||1 Pound, cleaned and cooked|
|Sliced mushrooms||3 Cup (48 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Corn oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Plain croutons||2 Cup (32 tbs)|
|Carrot curls||6 (For Garnish)|
In large bowl, combine lettuce, shrimp, mushrooms and sliced carrots; set aside.
In small bowl, whisk together Egg Beaters, oil, vinegar, mustard and honey until well blended.
To serve, pour dressing over salad, tossing until well coated.
Top with croutons if desired.
Garnish with carrot curls.