Grilled Shrimp and Mixed Greens Salad with Mustard

Name: Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mustard Vinaigrette; 2 cups white wine vinegar; 1/2 cup GREY POUPON Country Dijon Mustard; 1/2 cup fresh dill, chopped; 1/4 cup shallots, minced; 2 Tbsp. prepared horseradish; 2 tsp. kosher salt; 1 tsp. cracked black pepper; 1 qt. olive oil; Salad; 128 each large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09; 4 gal. mixed baby salad greens; 1 qt. yellow peppers, small dice; 1 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06; 64 each grape tomatoes, cut in half; 2 Tbsp. cracked black pepper

Servings: persons

Mustard Vinaigrette
2 cups white wine vinegar
1/2 cup GREY POUPON Country Dijon Mustard
1/2 cup fresh dill, chopped
1/4 cup shallots, minced
2 Tbsp. prepared horseradish
2 tsp. kosher salt
1 tsp. cracked black pepper
1 qt. olive oil
Salad
128 each large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
4 gal. mixed baby salad greens
1 qt. yellow peppers, small dice
1 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
64 each grape tomatoes, cut in half
2 Tbsp. cracked black pepper

1
Mustard Vinaigrette: Beat all ingredients except oil with whisk until well blended.
2
Gradually whisk in oil.
3
Divide mixture in half.
4
Refrigerate half for later use.
5
Salad: Toss shrimp with remaining Mustard Vinaigrette.
6
Refrigerate 1 hour.
7
Meanwhile, toss greens with peppers and carrots.
8
Refrigerate until ready to use.
9
For each serving: Thread 4 shrimp onto bamboo skewer.
10
Grill on medium-high heat 2 min.
11
on each side or until shrimp turn pink.
12
Toss 2 cups of the greens mixture with 1-1/2 Tbsp.
13
of the refrigerated Mustard Vinaigrette; place in center of serving plate.
14
Top with shrimp skewer.
15
Arrange 4 tomato halves around edge of salad.
16
Sprinkle with 1/4 tsp.
17
black pepper.

3739

kcal

Calories

Fat

Carbs

786

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Mustard Vinaigrette, 2 cups white wine vinegar, 1/2 cup GREY POUPON Country Dijon Mustard, 1/2 cup fresh dill, chopped, and more.

Yes, Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions