Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette Recipe

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.

No additional tips available.

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

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.

Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette

How did you like this recipe?

Frequently Asked Questions