Shrimp, Asparagus and Artichoke Hearts with Baby Peas
Packed with jumbo shrimp and spring veggies, this quick and nutritious salad is hearty enough for dinner.
Servings: 6 people
Ingredients
- 1.5 lbs. Omaha Steaks Jumbo Cooked Shrimp thawed
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallot
- 4 teaspoon finely chopped fresh dill
- 1 tablespoons grainy mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper, divided
- 5 cups packed baby arugula
- 3 cups torn radicchio leaves
- 1/2 lbs. cooked asparagus, chopped
- 1 12 oz. jar marinated artichoke hearts
- 1 cup cooked baby peas
- 2 teaspoons lemon zest
- Lemon wedges
Instructions
- In large bowl, whisk together oil, vinegar, shallot, dill, mustard, honey, salt, and 1/4 tsp pepper.
- Add arugula, radicchio, shrimp, asparagus, artichoke hearts and peas to bowl; toss well. Divide among 6 plates.
- Sprinkle with lemon zest and remaining cracked pepper.
- Serve with lemon wedges.
Notes
Tip: Serve with fresh crusty bread.