Nasseff* (gf) 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 and Toppings
Dressing
Method
Preparation
- 1
Prepare the Shrimp
Fire-roast the jumbo shrimp by preheating your grill or grill pan over medium-high heat. Season the shrimp with salt and pepper.
- 2
Cook the Shrimp
Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
- 3
Prepare the Salad
In a large salad bowl, combine the mixed greens, seasonal fruit, and sun-dried tomatoes.
- 4
Make the Dressing
In a small mixing bowl, whisk together the pomegranate juice, olive oil, honey, salt, and black pepper until well combined.
- 5
Assemble the Salad
Add the grilled shrimp on top of the mixed greens along with crumbled goat cheese and toasted almonds.
- 6
Dress the Salad
Drizzle the pomegranate vinaigrette over the salad just before serving.
