Grilled Shrimp & Rotini Salad with Hot Pepper Vinaigrette

1. 1

   Mix dressing, garlic and crushed red pepper until well blended.

2. 2

   Pour 3 Tbsp.

3. 3

   of the dressing mixture in each of 50 portion cups (or 1 portion cup for trial recipe); secure tops.

4. 4

   Refrigerate until ready to assemble salads.

5. 5

   Grill shrimp over medium-high heat for 4 to 5 minutes or until cooked through, turning and brushing occasionally with the reserved dressing mixture.

6. 6

   For each serving: Place 2 cups greens in carry-out salad container.

7. 7

   Top with 3/4 cup of the pasta, 1/3 cup pepper strips, 1/4 cup oranges and 5 shrimp; sprinkle with 1 Tbsp.

8. 8

   onion.

9. 9

   Place 1 dressing cup in salad container; close container lid.

10. 10

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.