Grilled Shrimp Salad with Sesame Ginger Vinaigrette

Name: Grilled Shrimp Salad with Sesame Ginger Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 8 medium-large raw shrimp, peeled and deveined; Ginger Sesame Vinaigrette (recipe below); 1 pkg. (12 oz.) DOLE® Very Veggie®; 10 cherry tomatoes, cut in half; 2 medium mushrooms, thinly sliced; 2 green onions, diagonally sliced

Getting reviews...

Total: 25 min

Prep: 25 min

Yield: 2 servings

Total: 25 min

Prep: 25 min

Yield: 2 servings

Ingredients

Deselect All

8 medium-large raw shrimp, peeled and deveined

Ginger Sesame Vinaigrette (recipe below)

1 pkg. (12 oz.) DOLE® Very Veggie®

10 cherry tomatoes, cut in half

2 medium mushrooms, thinly sliced

2 green onions, diagonally sliced

Directions

Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.