Max's Chopped Salad Recipe
poached gulf shrimp, diced vegetables, gorgonzola cheese, sherry mustard seed vinaigrette or non-fat sherry spritz
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Poach the Shrimp
In a pot of boiling salted water, add the Gulf shrimp and poach for about 3-4 minutes or until they are pink and opaque. Remove from the water and set aside to cool.
- 2
Prepare the Vegetables
While the shrimp cools, prepare the vegetables by dicing the cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
- 3
Make the Vinaigrette
In a small bowl, whisk together the sherry vinegar, Dijon mustard, mustard seeds, olive oil, salt, and black pepper until emulsified.
- 4
Assemble the Salad
In a large bowl, combine the poached shrimp, diced vegetables, and crumbled gorgonzola cheese. Drizzle with the vinaigrette and toss gently to combine.
- 5
Serve
Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
