Cabbage Salad with Shrimp and Walnuts Recipe
Ingredients
| Wine or cider vinegar - 4 tablespoons | ||
| Dijon-style mustard - 2 teaspoons | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Cabbage-1/2 medium-sized head, cut into pieces to fit feed tube of a food processor | ||
| Scallions - 4 whole, sliced | ||
| Watercress - 1 bunch, stemmed | ||
| Walnut | 3/4 Cup (16 tbs) | |
| Small cooked shrimp - 1/2 pound | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Romaine leaves for each plate | ||
Directions
MAKING
1. In a salad bowl mix olive oil, vinegar and mustard.
2. Make thin slices of cabbage and place them in a bowl.
3. Combine watercress leaves. Toss well.
4. Chill the mixture for 1 hour.
5. In a cookie sheets toast the walnuts for 5 minutes in a 350 degree oven.
6. Remove and cool.
7. Add salt, pepper, cooked shrimp and walnut. Toss well.
SERVING
8. Serve Cabbage Salad With Shrimp And Walnuts and chicken.
1. In a salad bowl mix olive oil, vinegar and mustard.
2. Make thin slices of cabbage and place them in a bowl.
3. Combine watercress leaves. Toss well.
4. Chill the mixture for 1 hour.
5. In a cookie sheets toast the walnuts for 5 minutes in a 350 degree oven.
6. Remove and cool.
7. Add salt, pepper, cooked shrimp and walnut. Toss well.
SERVING
8. Serve Cabbage Salad With Shrimp And Walnuts and chicken.
Chef
