Best 8 Shrimp Baby Greens With Walnut Raspberry Dressing Recipes

SHRIMP & BABY GREENS WITH WALNUT RASPBERRY DRESSING

Steps:

• Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
• Put into a container with lid or salad dressing bottle.
• In Large salad bowl add baby grens, grapes and shrimp.
• Toss with salad dressing and add walnuts.
• Enjoy.

SESAME SHRIMP AND GREENS WITH RICE

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

MIXED GREENS WITH RASPBERRY-WALNUT DRESSING

Steps:

• Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.

SIMPLY SWEET BALSAMIC VINAIGRETTE DRESSING

Steps:

• Measure all the ingredients and add everything to your blender or food processor.
• With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.
• Use the dressing on a salad or as a marinade for other dishes. Transfer any leftover dressing to an airtight sealed container and store it in the fridge for up to 10 days.

SPRING RASPBERRY SALAD

Steps:

• In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
• In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.

RASPBERRY AND WALNUT VINAIGRETTE

Steps:

• In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the tarragon.

MIXED GREENS WITH RASPBERRY WALNUT DRESSING

Steps:

• Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper.
• Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
• My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.

RASPBERRY WALNUT VINAGRETTE SALAD DRESSING

Steps:

• Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste.
• This will taste best if given time for the flavors to meld, but it is still very good immediately after making!
• Serving size 2 Tablespoons or 1 ounce.