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Not Just Another Tossed Salad

Diet.Chef's picture
Ingredients
  Large shrimp 2 Pound, peeled and deveined
  Garlic oil 1⁄2 Cup (8 tbs)
  Fresh spinach 1⁄2 Pound, washed and dried
  Boston lettuce head 1 Small, washed and dried
  Canned black olives/1/2 of a 7 1/4 ounce can 3 3⁄4 Ounce, pitted and drained and sliced (1/2 Of A 7 1/4 Ounce Can)
  Celery 1⁄2 Cup (8 tbs), diced
  Scallions 5 , diced
  Radishes 6 , sliced
  Cauliflower florets 1⁄2 Cup (8 tbs), diced
  Avocado 1 , pitted, peeled and diced
  Cooked bacon slice 8 , crisp and crumbled
  Eggs 2 , soft boiled and peeled
  Lemon juice 1⁄2 Cup (8 tbs)
  Peanut oil 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs)
  Seasoned salt To Taste
Directions

MAKING
1. In a pan, add garlic oil to saute shrimp until pink.
2. Refrigerate the shrimp.
3. Tear spinach and lettuce leaves into bite-size pieces.
4. In a bowl, combine all the vegetables and bacon together and toss well.
5. For making the dressing, beat eggs, lemon juice, oil, cheese, and salt together.
6. Use refrigerated shrimp to top the salad.

SERVING
7. Pour the dressing on the salad and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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