Friday, September 21, 2007

Shrimp Chopped Salad with Cilantro-Mint Dressing

1/4 cup olive oil
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint
1 teaspoon lemon juice
2 teaspoons lime juice
1/8 teaspoon salt

1 pound cooked, cleaned shrimp, sliced into 1-inch pieces
1 small cucumber, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup canned garbanzo beans, drained
1/2 cup seedless green grapes, cut in half
1/2 cup drained and diced hearts of palm
1/4 cup finely chopped scallions
1 bag spring mix salad greens OR 1 medium head romaine, washed, dried and torn into 1-inch pieces
1/2 cup crumbled feta cheese
2 corn tortillas, cut into thin strips, fried and drained (or tortilla chips)

For Dressing:
Place oil, garlic, cilantro, mint, lemon juice, lime juice, and salt into bowl and whisk to combine. Cover and refrigerate until ready to use.

For Salad:
In a large bowl, toss shrimp, cucumber, tomatoes, garbanzo beans, grapes, hearts of palm and scallions. Refrigerate this mix until ready to serve.

At serving time, add dressing, cheese and tortilla strips. Toss gently.

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