Nasseff Recipe
Mixed greens topped with fire-roasted jumbo shrimp, Donnay Farms goat cheese, toasted almonds, seasonal fruit, sun-dried tomatoes, and pomegranate vinaigrette
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Ingredients
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Salad Base
Shrimp Preparation
Toppings
Method
Prepare the Shrimp
- 1
Marinate the Shrimp
In a medium bowl, combine the olive oil, minced garlic, paprika, salt, and black pepper. Add the jumbo shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes.
- 2
Assemble the Salad
- 3
Prepare the Salad Base
In a large salad bowl, add the mixed greens as the base.
- 4
Add Toppings
Top the mixed greens with the seasonal fruit, sun-dried tomatoes, and the fire-roasted shrimp.
- 5
Finish with Cheese and Nuts
Sprinkle the crumbled goat cheese and toasted almonds over the salad.
- 6
Dress the Salad
Drizzle the pomegranate vinaigrette over the top of the salad just before serving.
