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Raspberry Shrimp Salad
with Raspberry Vinaigrette


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


  1. Raspberry Vinaigrette: Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.
  2. Shrimp: Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing.
  3. Gently fold in raspberries.
  4. Toss greens with 4 tablespoons of dressing.
  5. Divide greens onto four plates; top with shrimp mixture.
  6. Serve extra dressing on the side.

Yield: 4 servings

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