Mar 21, 2011

Summer Salad Q&E

Cool and fast just perfect for the warm days.

Summer Shrimp Salad
1 lb. of cooked Shrimp
3 cups cherry tomatoes
1 stalk of celery chopped on the bias
1  bag arugula
1 TBSP Balsamic vinegar
3 TBSP Extra Virgin Olive Oil
Salt and Pepper to taste
Defrost shrimp.s123

In a bowl whisk together balsamic vinegar, extra virgin olive oil untill smooth. Season with salt and pepper.

Combine shrimp. arugula, celery and scallions. Add the tomatoes with dressing, toss until evenly coated.

Four servings

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