rusty pelican salad with honey dressing
(1 RATING)
This is sort of like a seafood cobb salad, or more likely, a shrimp louie with Honey dressing. Source: unknown
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prep time
cook time
method
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yield
Ingredients
- - iceberg lettuce
- - romaine lettuce
- - escarole
- - chickory
- - watercress
- - 6 cups finely sliced fresh mushrooms
- - 2 tomatoes, cut into wedges
- - 2 hard boiled eggs, finely chopped
- - 1 lb. small shrimp, shelled and deveined
- - 1 bay leaf
- - pinch of salt
- - juice of 1/2 lemon
- - honey dressing, recipe follows
How To Make rusty pelican salad with honey dressing
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Step 1Cut assorted salad greens into 1 inch pieces to measure a total of 6 cups. Place in large bowl and chill.
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Step 2In large pan, poach shrimp for 2 to 3 minutes in boiling water seasoned with 1 bay leaf, a pinch of salt and the juice of 1/2 lemon. Remove from heat, run cold water over, drain and set aside in refrigerator.
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Step 3To serve, mix the salad greens, shrimp, mushrooms, tomatoes and eggs. Toss with dressing and serve.
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Step 4Honey Dressing: 1 1/4 cups mayonnaise 1/2 cup vegetable oil 1/4 cup honey 1/4 cup prepared mustard 1/4 cup finely chopped onion 1 tsp. finely chopped fresh parsley Juice of 1/2 lemon Pinch of salt Pinch of accent Prepare dressing by combining the mayonnaise, oil, honey, mustard, onion, parsley, lemon juice, salt and Accent. The dressing may be kept in a glass jar, refrigerated for up to 7 days.
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