I am back home in Chicago! Other than waiting 8 minutes too long to pay a $4.70 toll in Indiana, my ride in was pleasant and quick as can be for 5 hours alone in the car. I had one close call on the roads as a mama duck and her ducklings decided to cross the highway. Eek! Close call, but all lives were spared. I think mine was more on the line than theirs given how hard I had to slam on my breaks…
Before I head off to the gym, I wanted to share this amazing salad recipe which donned the cover of Cooking Light last month. If those colors don’t scream, “EAT ME!”…I don’t know what would 🙂 So pretty. It had to be made!
As planned, I made this salad for supper on Monday evening. Mr. Prevention walked in the door and said, “What smells so good?” It was the shrimp. I encouraged him to try one and he sputtered out a profane, “These b*tches are good!” Ha! Totally made my day. 😀 So true, so flattering. It’s rare I get such rave reviews in the kitchen, especially without digging deep for positive meal feedback from that husband of mine. Needless to say, this salad was a hit…and the shrimp…well, they were epic.
Shrimp Cobb Salad from Cooking Light
4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt, divided
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp + 1 tsp extra-virgin olive oil, divded
1/2 tsp whole-grain Dijon mustard
6 cups romaine lettuce, washed and torn
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Heat 1 teaspoon oil in pan. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces. Yield: 4 servings.
Nutrition Information (per serving): 332 calories; 15.2 g. fat; 181 mg. cholesterol; 551 mg. sodium; 21.8 g. carbohydrate; 7.5 g. fiber; 30 g. protein
Result: This was fabulous, especially the shrimp and combination of salad toppings: bacon, corn, avocado, tomatoes, carrots, etc. Perfect! If a vinegarette is not your thing, top with a salad dressing of your choice! Enjoy![/print_this]
After the gym is family fun! We have no idea what’s on the agenda, but we tend to make our own fun doing just about anything! 😀
Question: What ingredient is a must-have on your cobb salad? And…dressing of choice?