|
| 1/4 | cup balsamic vinegar |
| 3 | tablespoons olive or vegetable oil |
| 2 | tablespoons white wine vinegar |
| 1 | tablespoon finely chopped shallot |
| 1 | tablespoon chopped fresh or 1 teaspoon dried thyme leaves |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon water |
| 1/4 | teaspoon salt |
|
| 12 | uncooked large shrimp (thawed if frozen), peeled, deveined |
| 1 | lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick |
| 1 | medium fennel bulb, cut into wedges |
| 10 | cups bite-size pieces mixed salad greens |
| 1/2 | small red onion, thinly sliced |
| 12 | cherry tomatoes, cut in half |
| 12 | pitted kalamata or ripe olives |
Serve with...
Chilled Berry Soup
Total Time:
5 min
| 1. | In tightly covered container, shake vinaigrette ingredients. |
| 2. | Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette. |
| 3. | Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade. |
| 4. | Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette. |
|
| Reach for your favorite bottled fat-free vinaigrette to dress this salad. |
Nutrition Information:
270 ( 110); 12g ( 2 1/2g, 0g); 185mg; 470mg; 10g ( 4g, 4g); 30g 110%; 25%; 10%; 25% 0 ; 2 ; 3 ; 1 1/2