Shrimp Salad With Greens
|Fresh spinach||1 Pound|
|Watercress||1 Bunch (100 gm)|
|Shrimp||14 Medium, cooked,shelled and deveined|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard/Dusseldorf mustard||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped dill||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Rinse the spinach in several changes of cold water.
Cut the leaves in half.
Wash the watercress, drain it and trim off the stems.
Slice the shrimp into bite-size pieces.
Combine the oils, mustard, lemon juice, garlic, dill, salt and pepper.
Whip with a fork until well blended.
Combine the greens and shrimp.
Toss with the dressing.
Season to taste.