Return to Easy Seafood Recipes

 

Rainbow Shrimp Salad

5 star rating
 

Add a Photo

Submitted by: azucarmama

 

This salad truly has the colors of the rainbow. From the spinach and blueberries to the carrots and tomatoes, this is colorful.
 

Ingredients

  • 5 oz baby spinach, uncooked
  • 2 roma tomatoes, sliced
  • 1/2 cup shredded Parmesan cheese
  • 1 medium carrot, diced
  • 1 cup blueberries
  • 1/2 cup walnut pieces
  • 2 cups frozen cooked mini shrimp, deveined
  • Dressing:
  • 1/4 cup raspberries
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar

Save Recipe

Interact

 
Method

Clean all vegetables thoroughly and prepare as above. Thaw shrimp to room temperature, but do not heat. Combine in a large bowl. Keep chilled until ready to serve. Dressing: Puree raspberries and extract juice. Mix with oil and vinegar vigorously. Drizzle on salad just prior to serving.

 

Notes:

 

Number of Servings: 4

 

Submitted by: azucarmama ()

Comment
 
 

Advertisement