BayShrimpAndVeggieSalad

Bay Shrimp and Veggie Salad

Quick and easy, this salad makes a ton of food that tastes great the next day. If it lasts that long.

Options

  • Use diced chicken instead of shrimp.
  • Try adding other veggies you love like chopped broccoli or carrots.

Ingredients

+ 2 cups wild bay shrimp, rinsed & drained (from US Wellness Meats)+ 1 cup diced cucumber+ 1 cup diced celery+ 1 cup diced radishes+ 1 cup diced roma tomatoes+ 1 cup sliced black olives+ 1/2 cup finely chopped red onion+ 1/4 tsp granulated garlic+ Freshly ground pepper to tastef+ DRESSING*+ 4 TBSP olive oil+ 4 TBSP apple cider vinegar+ 1 small shallot, finely chopped+ 1 tsp dijon mustard+ 1 tsp italian seasoning+ 1 tsp granulated onion+ 1/2 tsp sea salt+ Freshly ground pepper

For Garnish

Directions

In a large bowl, gently combine all salad ingredients. Set aside.

In a jar with a tight-fitting lid, combine all dressing ingredients. Shake well. Drizzle over salad, toss to combine. Serve immediately or refrigerate until ready to serve.

Quick and easy, this salad makes a ton of food that tastes great the next day. If it lasts that long. Options Use diced chicken instead of shrimp. Try adding other veggies you love like chopped broccoli or carrots.

Rating

Quick and easy, this salad makes a ton of food that tastes great the next day. If it lasts that long.

User Rating: Be the first one !
0