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Grilled Shrimp Salad with Lemon Vinaigrette

Servings 2

Equipment

  • 1 Blender

Ingredients

For the salad
  • 8 oz Spring Mix 
  • 8 large shrimp, grilled
  • ¼ cup cooked bacon, chopped
  • 2 oz feta cheese, crumbled
  • 2 lemon wedges for serving
For the dressing
  • ½ tsp finely grated lemon zest
  • ½ lemon, juiced
  • 2 tbsp minced shallots
  • tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 small garlic clove (minced)
  • cup extra-virgin olive oil
  • Salt and freshly ground pepperCombine the lemon zest and juice, shallots, mustard, vinegar, and garlic in a blender and puree until smooth. 

Instructions

For the dressing
  • Combine the lemon zest and juice, shallots, mustard, vinegar, and garlic in a blender and puree until smooth. 
  • With the blender running on medium, add the olive oil in a thin stream through the top of the blender lid. Blend until emulsified. Season with salt and pepper. Pour the vinaigrette into a small jar, cover, and refrigerate until ready to use. 
To assemble the salad
  • Add the spring mix to a large serving bowl. Drizzle with the desired amount of salad dressing and toss to combine.
  • Place the cooked shrimp on top of the dressed salad. Add the chopped cooked bacon and top with the crumbled feta. 
  • Place two lemon wedges on top of the salad and serve.
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