pat's Recipe

Shrimp & Watercress Salad

Category: SALADS

Ingredients
1 bunch (12 to 16 oz.) fresh asparagus spears, trimmed
6 cups watercress, tough stems removed
1 16-oz. pkg. frozen, peeled and deveined cooked shrimp with tails intact, thawed
2 cups cherry tomatoes, halved
3/4 cup bottled light raspberry or berry vinaigrette salad dressing
Sea salt; cracked black pepper
Cracker Bread (optional)

Directions
In a large skillet cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.

Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread.
Serves 4.