Ingredients and Weight:
- 200g fresh shrimp, peeled and deveined
- 500g mixed garden vegetables (such as lettuce, carrots, cucumbers, tomatoes)
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- Salt and pepper to taste
- 1/2 cup crumbled blue cheese (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the shrimp by peeling and deveining. Set aside.
- In a large bowl, combine the mixed garden vegetables and toss lightly.
- In a separate bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Heat a skillet over medium-high heat and cook the shrimp until fully cooked and pink, about 2-3 minutes per side.
- Toss the cooked shrimp into the bowl with the vegetables.
- Add the crumbled blue cheese, if using, and toss lightly to combine.
- Serve immediately with the dressing on the side or pour the dressing over the salad.
Nutritional Information:
(Based on average values; actual nutrition facts may vary)
- Calories: Approx. 400 per serving (without blue cheese)
- Fat: 22g
- Carbohydrates: 20g
- Protein: 25g
Dish Characteristics:
- Fresh and light salad with a tangy dressing
- Combination of seafood and vegetables provides a unique flavor profile
- Can be customized with different vegetables and toppings according to preference
User Comments:
- "Love the combination of shrimp and garden veggies in this salad! The dressing is delicious." - John Doe
- "This is a great summer salad! The blue cheese adds a nice touch." - Jane Smith
- "Very refreshing dish, perfect for a light meal or as a side." - Emily Johnson
Special Precautions and Tips:
- Make sure to use fresh shrimp and check for freshness before cooking.
- Adjust the seasoning of the dressing according to taste.
- If not using blue cheese, you can add other toppings like feta cheese or chopped olives for a different flavor profile.
