Shrimp Cobb Salad with Cilantro Lime Vinaigrette

Name: Shrimp Cobb Salad with Cilantro Lime Vinaigrette
Yield: 2 servings
Ingredients: 1 cup loosely packed cilantro leaves; 2 cloves garlic; 2 Tbsp olive oil; 2 limes, juice of; ½ jalapeno, optional; Salt, to taste; Black pepper, to taste; 4 cups chopped romaine lettuce; ½ lb. cooked medium shrimp, peeled and deveined; 2 slices Festival Bacon, cooked and chopped; 2 hard-boiled eggs, chopped; 1 avocado, chopped; 1 cup fresh corn kernels (or thawed from frozen); ½ pint cherry tomatoes, halved

Move over, chicken! Shrimp is the star of this tasty cobb salad with a spicy twist.

Calories: 620per serving
Servings: 2people

Ingredients

1 cup loosely packed cilantro leaves
2 cloves garlic
2 Tbsp olive oil
2 limes, juice of
½ jalapeno, optional
Salt, to taste
Black pepper, to taste
4 cups chopped romaine lettuce
½ lb. cooked medium shrimp, peeled and deveined
2 slices Festival Bacon, cooked and chopped
2 hard-boiled eggs, chopped
1 avocado, chopped
1 cup fresh corn kernels (or thawed from frozen)
½ pint cherry tomatoes, halved

Instructions

To make dressing, combine cilantro, garlic, olive oil, lime juice, jalapeno, salt and black pepper in a food processor and blend until well combined. Set aside.
To assemble salad, place romaine lettuce in a large bowl. Arrange shrimp, bacon, eggs, avocado, corn and tomatoes on top. Drizzle with cilantro lime vinaigrette and serve.

Notes from the Kitchen

Chef's tip
Chef's Tip
Adjust/omit jalapeno as desired.

Nutrition

Per Serving: Calories 620 Total Fat 38g Cholesterol 410mg Sodium 350mg Total Carbohydrate 36g Dietary Fiber 11g Total Sugars 9g Protein 43g Vitamin D 6% Calcium 15% Iron 20% Potassium 30%

Nutritional values are an approximation. Actual values may vary.

Shrimp Cobb Salad with Cilantro Lime Vinaigrette

Move over, chicken! Shrimp is the star of this tasty cobb salad with a spicy twist.

Calories: 620per serving
Servings: 2people

Ingredients

1 cup loosely packed cilantro leaves
2 cloves garlic
2 Tbsp olive oil
2 limes, juice of
½ jalapeno, optional
Salt, to taste
Black pepper, to taste
4 cups chopped romaine lettuce
½ lb. cooked medium shrimp, peeled and deveined
2 slices Festival Bacon, cooked and chopped
2 hard-boiled eggs, chopped
1 avocado, chopped
1 cup fresh corn kernels (or thawed from frozen)
½ pint cherry tomatoes, halved

Instructions

To make dressing, combine cilantro, garlic, olive oil, lime juice, jalapeno, salt and black pepper in a food processor and blend until well combined. Set aside.
To assemble salad, place romaine lettuce in a large bowl. Arrange shrimp, bacon, eggs, avocado, corn and tomatoes on top. Drizzle with cilantro lime vinaigrette and serve.

Notes from the Kitchen

Chef's tip
Chef's Tip
Adjust/omit jalapeno as desired.

Nutrition

Per Serving: Calories 620 Total Fat 38g Cholesterol 410mg Sodium 350mg Total Carbohydrate 36g Dietary Fiber 11g Total Sugars 9g Protein 43g Vitamin D 6% Calcium 15% Iron 20% Potassium 30%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Shrimp Cobb Salad with Cilantro Lime Vinaigrette

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition

Shrimp Cobb Salad with Cilantro Lime Vinaigrette

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition