Roasted Shrimp and Asparagus Salad http://cheffly.com/recipe.php?id=316
Easy and delicious, perfect for summer and hot weather! Can subsitue spring mix instead of straight arugula,
- 1 lb raw peeled, deveined shrimp
- 1 lb asparagus
- 1/2 cup Nature's Promise Organic Balsamic Vinaigrette
- 8 cups arugula
- 4 oz goat cheese
Ingredients
Directions
1. Preheat oven to 450°F. Season shrimp with salt and pepper.
2. Cut the asparagus into 2-inch pieces. Add to a large bowl along with shrimp.
3. Add ¼ cup of the balsamic dressing to bowl with asparagus and toss until well coated. Arrange in even layer on a foil-lined baking sheet. Bake 8–10 min., until shrimp are cooked and asparagus is tender.
4. Divide the arugula among 4 plates. Top with shrimp and asparagus.
5. Crumble goat cheese over salad and drizzle with remaining vinaigrette.
2. Cut the asparagus into 2-inch pieces. Add to a large bowl along with shrimp.
3. Add ¼ cup of the balsamic dressing to bowl with asparagus and toss until well coated. Arrange in even layer on a foil-lined baking sheet. Bake 8–10 min., until shrimp are cooked and asparagus is tender.
4. Divide the arugula among 4 plates. Top with shrimp and asparagus.
5. Crumble goat cheese over salad and drizzle with remaining vinaigrette.