Shrimp and Blue Salad with Sherry-Thyme Dressing
In this flat-belly salad recipe, shrimp takes the starring role, supported by crisp Granny Smith apples and a bit of red onion. The blue cheese provides a nice pungent contrast with the dressing and tart cherries, but if you prefer another cheese, by all means toss in your favorite instead!
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 4 servings
Sherry-Thyme Dressing (see the following recipe)
16 ounces frozen raw large shrimp, defrosted, peeled, and deveined
1/2 cup slivered almonds
4 cups baby spinach
2 cups arugula
1 Granny Smith apple, diced
1/2 red onion, sliced
1/2 cup dried tart cherries
1/2 cup blue cheese
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, and roast the shrimp for 5 minutes, flipping halfway through, until they’re pink. Set aside.
Toast the almonds in a dry skillet over medium heat. Cook just until fragrant, and remove from the pan.
In a large bowl, mix the spinach and arugula with the dressing, gently coating all the leaves.
Divide the greens among 4 individual bowls. Top with the shrimp, apple, onion, almonds, cherries, and blue cheese.
1/2 large shallot
5 sprigs thyme, stems removed
Pinch of kosher salt
2 tablespoons sherry vinegar
2 tablespoons olive oil
In a blender or food processor, combine all ingredients and process until blended.
Per serving: Calories 415 (From Fat 207); Fat 23g (Saturated 5g); Cholesterol 185mg; Sodium 561mg; Carbohydrate 21g (Dietary Fiber 5g); Protein 32g.