How pretty is this salad? Extremely easy to make just have all the ingredients chopped and ready to go before your guests arrive. I used my foodstacks sprayed inside with a little olive oil spray. Came out of the mold extremely easy. Because of the strong flavors in this salad I serve it with my light lemon vinaigrette.
1 lb shrimp, peeled and deveined
8 thick cut slices amber wood smoked bacon, cooked to crisp and medium diced
4 hardboiled eggs, medium diced
2 ripe small Haas Avocados, medium diced
1 tablespoon lemon juice
1 cup cherry tomatoes, medium diced
1 cup crumbled gorgonzola cheese
2 cups mixed greens or mache
Kosher salt and pepper
Tarragon to garnish
Mary’s lemon vinaigrette (recipe on website)
Sprinkle salt and pepper on the shrimp and grill until done, about 2 minutes on each side.. Remove from the grill and chop to a medium sized dice. Set aside. Meanwhile, put the lemon juice on the avocado to keep it from turning brown.
To plate, put the foodstax in the center of a salad plate. I spray the center of the foodstax with a little non stick spray first. Starting with the bottom layer put the tomatoes, then the eggs, bacon, gorgonzola cheese, avocado and then the shrimp on the top. Put a stick of tarragon in the center on the top for a garnish. Scatter the mache or mixed greens around the mold. Press down a little on top of the shrimp with your fingers to press the ingredients together. Slowly remove the foodstax and drizzle the salad with the Lemon Vinaigrette.
Approximate nutrition facts 534 calories, 36 g fat, 19 g carbs, 7 g fiber per serving and doesn’t include dressing