Californian Shrimp and Pineapple Salad
Portions:
40Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Paradisio Blend
- 5 cups (1 kg) Cold water shrimp
- 2 cups (500 ml) Pineapple, peeled and cubed
- 1 ¼ cups (310 ml) Slivered and toasted almonds
Dressing
- 2 tbsp (30 ml) Dijon mustard
- 1/2 cup (125 ml) Orange juice
- 1/3 cup (80 ml) Tarragon leaves
- 2 cups (500 ml) Canola oil
- 2 tsp (10 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
Preparation
- Boil or steam the vegetables for 4 minutes. Drain and set aside in the fridge.
- In a bowl, mix together all of the dressing ingredients. Set aside.
- In a large bowl, mix the vegetables with the shrimp, pineapple and dressing. Refrigerate for 30 minutes.
- Serve very cold.
