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Asparagus and Shrimp Salad with Lemon Dill Vinaigrette
MCCORMICK9Ingredients
25Minutes
260Calories
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Description
Asparagus and shrimp in a light vinaigrette makes a perfect dish for an elegant luncheon. Serve over a mix of greens or with an orzo or couscous salad. Photo credit: Amy Johnson from She Wears Many Hats.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. asparagus (thin, trimmed and cut into 2-inch pieces)
- 1 lb. large shrimp (peeled and deveined)
- 1 tsp. dill seed (McCormick Gourmet™ Organic)
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 medium shallot (finely chopped, about 2 tablespoons)
- 1 tsp. Dijon mustard (French's®)
- 1/2 tsp. sugar
- 1/4 tsp. salt
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Directions
- Cook asparagus in boiling water in large saucepan 3 to 4 minutes or just until tender-crisp. Immediately place in bowl of ice water until cold. Repeat cooking and chilling process with shrimp. Drain well. Place in large bowl
- Meanwhile, toast dill seed in small skillet on medium heat 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting
- Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Add to asparagus and shrimp; toss to coat well. Serve immediately
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium320mg13% |
| Potassium550mg16% |
| Protein26g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C25% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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