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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
Cilantro Lime Vinaigrette
3 cloves garlic, minced
1/4 cup minced cilantro
2 tbsp Dijon mustard
Juice & zest of one lime
1/4 cup white wine vinegar
1 tsp salt
1/2 tsp pepper
2/3 cup corn oil
For the vinaigrette, combine the garlic, cilantro, mustard, lime juice and zest, vinegar, salt and pepper in a bowl and mix well. Add the corn oil in a fine stream, whisking constantly until well mixed. Chill until serving time.
Salad
8 oz uncooked farfalle or bow tie pasta
1 tbsp olive oil
2 tbsp minced fresh parsley
2 tbsp minced fresh cilantro
2 tbsp minced scallions
1/2 cup julienne carrot
1 cup julienne red bell pepper
1 cup julienne green bell pepper
1 basket cherry tomatoes, cut into halves
1-10 oz. pkg fresh spinach, torn
1 lb (or more) peeled, cooked shrimp
For the salad, cook the pasta al dente using the pkg directions. Rinse under cold water and drain well. Toss with the olive oil in a large bowl. Add the parsley, cilantro, scallions, carrot, bell peppers, tomatoes, spinach and shrimp to the pasta and mix gently. Add the vinaigrette an toss gently. Correct the seasoning, if required. Serves 6 to 8.
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SHRIMP & PASTA SALAD WITH CILANTRO LIME VINAIGRETTE
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
Cilantro Lime Vinaigrette
3 cloves garlic, minced
1/4 cup minced cilantro
2 tbsp Dijon mustard
Juice & zest of one lime
1/4 cup white wine vinegar
1 tsp salt
1/2 tsp pepper
2/3 cup corn oil
For the vinaigrette, combine the garlic, cilantro, mustard, lime juice and zest, vinegar, salt and pepper in a bowl and mix well. Add the corn oil in a fine stream, whisking constantly until well mixed. Chill until serving time.
Salad
8 oz uncooked farfalle or bow tie pasta
1 tbsp olive oil
2 tbsp minced fresh parsley
2 tbsp minced fresh cilantro
2 tbsp minced scallions
1/2 cup julienne carrot
1 cup julienne red bell pepper
1 cup julienne green bell pepper
1 basket cherry tomatoes, cut into halves
1-10 oz. pkg fresh spinach, torn
1 lb (or more) peeled, cooked shrimp
For the salad, cook the pasta al dente using the pkg directions. Rinse under cold water and drain well. Toss with the olive oil in a large bowl. Add the parsley, cilantro, scallions, carrot, bell peppers, tomatoes, spinach and shrimp to the pasta and mix gently. Add the vinaigrette an toss gently. Correct the seasoning, if required. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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