Ingredients
2 tablespoons dried tomato pieces (not oil-packed)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh basil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/4 teaspoon sugar
1/8 teaspoon pepper
12 ounces fresh or frozen peeled and deveined shrimp
4 cups water
1 clove garlic
8 ounces asparagus, cut into 2-inch lengths
6 cups torn mixed salad greens
2 medium pears, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh basil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/4 teaspoon sugar
1/8 teaspoon pepper
12 ounces fresh or frozen peeled and deveined shrimp
4 cups water
1 clove garlic
8 ounces asparagus, cut into 2-inch lengths
6 cups torn mixed salad greens
2 medium pears, thinly sliced
Directions
1. In a small bowl pour boiling water over tomato pieces to cover; let
stand for 2 minutes. Drain.
2. For dressing, in a screw-top jar combine tomato pieces, vinegar, the
olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper. Cover and
shake well. If desired, cover and chill for up to 24 hours.
3. Thaw shrimp, if frozen. In a large saucepan bring the water and the 1
clove garlic to boiling; add asparagus. Return to boiling. Simmer,
uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer,
uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain,
discarding garlic. Rinse shrimp under cold running water; drain well.
Cover and chill for 4 to 24 hours.
4. To serve, divide greens and pears among 4 salad plates. Top each with
some of the shrimp and asparagus. Shake dressing; drizzle each serving
with about 2 tablespoons of the dressing.
Makes 4 servings.
Prep: 25 minutes
Chill: 4 hours
Prep: 25 minutes
Chill: 4 hours
Source:BHG
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