Shrimp and Blue Salad with Sherry-Thyme Dressing - dummies

Shrimp and Blue Salad with Sherry-Thyme Dressing

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

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

  1. 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.

  2. Toast the almonds in a dry skillet over medium heat. Cook just until fragrant, and remove from the pan.

  3. In a large bowl, mix the spinach and arugula with the dressing, gently coating all the leaves.

  4. Divide the greens among 4 individual bowls. Top with the shrimp, apple, onion, almonds, cherries, and blue cheese.

Sherry-Thyme Dressing

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.