Shrimp Salad with Tahini Salad Dressing
Tender shrimp on a salad of mixed greens with dried cherries, crispy wontons, Parmesan cheese and dressed with a Caesar-style Tahini Salad Dressing.
Servings: 4 people
- 32 large shrimp
- 1 clove garlic thinnly sliced
- 1 tbsp butter optional
- 2 tbsp olive oil extra virgin
- 6 cups mixed greens
- 1/4 cup parmesan cheese shredded
- 2 tbsp dried cherries
- 4 tbsp wonton
Tahini Ceasar-Style Dressing
Heat olive oil and butter over medium heat in a frying pan. Add garlic and stir for 1 minute.
Add shrimp to pan and saute. Cook on one side for 2-3 minutes and flip. Cook an additional 2-3 minutes until the shrimp is pink and curls. Remove shrimp from hot pan and set aside.
Combine salad greens, parmesan cheese, wonton strips, dried cherries, and shrimp.
Add dressing and lightly toss. Serve immediately.
The key to keeping shrimp tender is to not overcook. Saute until just pink and it becomes firm and curls. Once you see the color and shape change, take the pan off the heat.
Don't have dried cherries? No problem, just add any dried fruit.
Serving: 11 1/2 cups | Sodium: 268mg | Calcium: 111mg | Vitamin C: 15mg | Vitamin A: 1095IU | Sugar: 4g | Fiber: 1g | Potassium: 142mg | Cholesterol: 14mg | Calories: 224kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Saturated Fat: 4g | Fat: 15g | Protein: 6g | Carbohydrates: 17g | Iron: 1mg