SHRIMP SALAD

Attention:
The dressing can be chilled for up to 24 hours; and chill the shrimp (after preparation) for 4 to 24 hours.


1 Bag shrimp (12 ounces), peeled
8 Ounces asparagus, cut into pieces
6 Cups lettuce or mixed greens
2 Medium pears, cut into pieces
1 Garlic clove, minced
2 Teaspoons Dijon-style mustard
1 Tablespoon fresh basil (or 1 teaspoon dried basil)
2 Tablespoons olive oil (extra virgin)
¼ Cup balsamic vinegar
2 Tablespoons sun-dried tomatoes
4 Cups water
1/8 Teaspoon black pepper
¼ Teaspoon sugar
2 Garlic cloves, minced (for dressing)

In a small bowl pour boiling water over tomato pieces to cover; let stand for 2minutes. Drain. For dressing, in a screw-top jar combine tomato pieces, vinegar, olive oil, basil, mustard, the 2 garlic cloves, sugar, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours.
Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 garlic clove to boil; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more until shrimp are opaque. Drain, discarding garlic. Rinse under cold running water; drain well. Cover and chill for 4 to 24 hours.
To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.

Serving size: ¼ of the salad
Calories: 221
Fat: 8 g
Carbohydrate: 21 g
Cholesterol: 131 mg
Protein: 17 g
Sodium: 260 mg

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