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Raspberry Shrimp Salad
with Raspberry Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons raspberry vinegar
9 tablespoons vegetable oil
2 tablespoons raspberry puree
2 teaspoons granulated sugar
Salt and pepper to taste
2 cups cleaned, cooked shrimp
1 cup raspberries
1 cup chopped mango
1 tablespoon finely chopped red onion
4 cups salad greens
Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.
Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing.
Gently fold in raspberries.
Toss greens with 4 tablespoons of dressing.
Divide greens onto four plates; top with shrimp mixture.
Serve extra dressing on the side.
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