Tandoori Shrimp Salad With Curry Vinaigrette
|Tandoori shrimp||1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)|
|Mixed salad greens||8 Cup (128 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Carrots||2 , cut into strips|
|Celery stalks||2 , cut into strips|
|For curry vinaigrette|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Minced green onions||2 Tablespoon|
|Minced fresh garlic||1 Teaspoon|
|Curry powder||1 Tablespoon|
|Brown sugar||1 Tablespoon|
Prepare the Tandoori Shrimp.
Meanwhile, prepare the vinaigrette by whisking together all ingredients.
Toss the salad greens with 1/4 cup of the vinaigrette.
Mound the lettuce on serving plates.
Top with Tandoori shrimp, tomatoes, carrots and celery.
Drizzle more dressing to taste over all.