April 2, 2010, Newsletter Issue #300: Cobb Salad with a Twist
Tip of the Week
This recipe will serve 4 as an appetizer or 2 as a main course for lunch. Warmed sourdough bread is an excellent way to round
out the meal.
Shrimp Cobb Salad
8 cups mixed salad greens
2 tablespoons snipped fresh watercress
3 tablespoons honey Dijon dressing
1/2 cup peeled shrimp
2 Tablespoons blue cheese, crumbled
1/2 cup cherry tomatoes, halved
1/2 cup fresh mushrooms, sliced
1/2 cup red bell pepper, julienned
1/2 cup green bell pepper, julienned
1/3 cup carrot, shredded
1/4 cup green onion, cut in 1" slices
1 whole hard boiled egg, sliced
fresh parmesan cheese, grated
Combine salad greens, watercress and dressing in large mixing bowl. Toss to coat.
Arrange salad evenly on serving plates or in salad bowls.
Arrange remaining ingredients, except Parmesan cheese, evenly in separate
groups on top of salad greens.
Sprinkle Parmesan cheese evenly over salads. Serve immediately.
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