Ingredients and Weight: - 2 pounds jumbo shrimp, peeled and deveined - 1 pound green beans, trimmed - 1 pound baby carrots, peeled - 1 pound celery stalks, thinly sliced - 1 large onion, thinly sliced - 1/2 cup olive oil - 1/4 cup lemon juice - 1 tablespoon Dijon mustard - 1 teaspoon salt - 1/2 teaspoon black pepper
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large bowl, combine the shrimp, green beans, carrots, celery, and onion. 2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. 3. Pour the dressing over the salad and toss to coat. 4. Refrigerate for at least 30 minutes before serving.
Nutritional Information (per serving): - Calories: 350 - Fat: 15 grams - Saturated fat: 3 grams - Cholesterol: 150 milligrams - Sodium: 600 milligrams - Carbohydrates: 30 grams - Fiber: 5 grams - Protein: 25 grams
Dish Characteristics: - Creamy and tangy - Refreshing and light - Perfect for a summer party or picnic
User Comments: - "This shrimp salad is amazing! The dressing is perfect and the shrimp are cooked to perfection." - "I've made this salad several times and it's always a hit with my guests." - "This is a great recipe for a healthy and delicious meal."
Special Precautions and Tips: - Make sure to use fresh, high-quality shrimp. - If you don't have Dijon mustard, you can substitute yellow mustard. - You can add other vegetables to the salad, such as broccoli, cauliflower, or bell peppers. - Serve the salad chilled, over a bed of lettuce or with crusty bread.