Salad of Greens, Avocado, Shrimp and Cheddar Cheese
A tossed salad of romaine and endive lettuces, avocado, shrimp, green onions and shredded cheddar cheese tossed in a tarragon vinaigrette.
2 avocados, peeled, cubed
1 tablespoon lime juice
8 cups torn romaine
1 head Belgian endive, cut into 1/2 inch pieces
1/4 pound cooked small shrimp
1/2 cup chopped green onions
1/4 cup tarragon vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
2 cups (8 ounces) shredded Wisconsin Cheddar Cheese
- Coat avocado with lime juice. Combine with romaine, endive, shrimp and green onions; toss lightly. Chill.
- Combine vinegar and mustard with wire whisk. Whisk in oil; season to taste. Pour over salad; toss lightly. Sprinkle with cheese; toss lightly.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.