Spring Shrimp And Asparagus Salad Recipe
Ingredients
3/4 cup tomato juice
1/3 cup HEINZ® 57 Sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon Dijon style mustard
1 teaspoon granulated sugar
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus spears
Assorted salad greens
1 pound medium size raw shrimp, cooked, shelled and deveined
1 cup fresh enoki or button mushrooms
2 tomatoes, cut into wedges
2 teaspoons grated lemon peel
Directions
For dressing, in jar with tight-fitting lid, combine first 9 ingredients; shake well and set aside.
Cook asparagus in small amount of boiling water 3 to 5 minutes or until crisp-tender.
Drain; cool slightly.
On individual serving plates lined with salad greens, arrange asparagus spears, shrimp, mushrooms and tomatoes.
Drizzle salad with dressing.
Sprinkle with grated lemon peel.
Cook asparagus in small amount of boiling water 3 to 5 minutes or until crisp-tender.
Drain; cool slightly.
On individual serving plates lined with salad greens, arrange asparagus spears, shrimp, mushrooms and tomatoes.
Drizzle salad with dressing.
Sprinkle with grated lemon peel.
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