Shrimp and Cherry
Almond Bleu Salad
Dole
1 package Dole Cherry
Almond Bleu Salad Kit
1 pound cooked and
deveined shrimp
1/2 pound Dole asparagus,
cooked, drained and
cut into 2-inch pieces
1 1/2-2 cups sliced Dole
strawberries
Combine salad greens, shrimp, asparagus and
strawberries in a large bowl.
Toss with the dressing from the kit.
Arrange on 5 large plates. Top with cherries, bleu
cheese and almonds from the kit. Makes 5 servings.
Peel and section 4 of the clementines and place in
a medium-size mixing bowl. Add shrimp, tomato,
celery and onion to the bowl.
Cut the remaining clementine in half horizontally
and squeeze the juice into a small bowl; there will
be about 3 tablespoons. Add lemon juice, salt and
pepper, and whisk until the salt dissolves. Whisk in
olive oil.
Pour the dressing over the salad and toss with a fork
until it looks moist.
Arrange lettuce leaves on 4 plates, placing the stem
ends toward the center. Mound the salad in the center
of each plate. Sprinkle 1 teaspoon of chives over each
serving. Serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.
5 Dandy* sweet
clementines
1 pound cooked medium
( 30-35 count) shrimp
1 on-the-vine tomato,
seeded and chopped
1/3 cup thinly sliced
Dandy* celery
1/3 cup finely chopped
Dandy* red onion
1 teaspoon lemon juice,
squeezed fresh from a
Dandy* lemon
1 teaspoon salt
1/8 teaspoon ground
black pepper
1 tablespoon extra-virgin
olive oil
16 Bibb/Boston
lettuce leaves
4 teaspoons
chopped chives
Shrimp Salad with Clementines
Duda Farm Fresh Foods, Inc.
