November 21, 2008

Celery, Artichoke, Hearts of Palm and Shrimp Salad with Basil Vinaigrette Dressing

Steve actually made this for dinner last night from our "The Healthy Kitchen" cookbook. It was given to me from a lady I work out with and this is the second recipe we tried. It was so good! Super refreshing and light. It would be perfect for a summer BBQ...but was still great in the middle of November in Michigan.

For the salad

2 pounds cooked medium shrimp, cut into bite-sized pieces (we used is easier)
14 oz. canned artichoke hearts in water, sliced (about 2 cups)
2 cups peeled and chopped celery stalks, including the hearts
14 oz. canned hearts of palm, drained
1 cup green onions

For the dressing

2 tablespoons of pesto
2 tablespoons freshly squeezed lemon juice
2 teaspoons of salt
1/4 cup olive oil
1 teaspoon fresh ground black pepper
1 tablespoon chopped fresh basil
3 large shallots, minced
1 teaspoon honey
1/8 teaspoon chili flakes

  1. Mix all the salad ingredients together in a big bowl
  2. Mix all the dressing ingredients in a large bowl and pour over the salad
  3. Toss to make sure everything is evenly coated with the dressing.
  4. Cover and refrigerate until everything is ready to be served.

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