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.
- 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
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.