Midsummer Nights Supper Salad

This salad is truly out of a dream. It is light and fulfilling making it a great way to end a warm summer day.

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Ingredients:

• 18 fresh shrimp, cleaned and cooked
• 1 tablespoon butter
• 1/2 teaspoon lemon pepper
• 9 cups loose pack red leaf lettuce, washed, patted dry and torn or cut into bite size pieces
• 2 tablespoons fresh parsley leaves, chopped
• 1 stalk celery, sliced
• 3/4 cup baby carrots, halved lengthwise
• 1 cup tiny fresh cauliflower flowerettes
• 10 fresh basil leaves, washed and patted dry
• 1 medium-size ripe orange, peeled and cut into slices and quartered
• 1/3 cup toasted unsalted cashews
• 1/2 cup dried cranberries
• 1/3 cup shredded Italian 5 Cheese Blend
• Poppy seed salad dressing

Method

Melt butter in a 9 or 10-inch fry pan, over medium heat; add shrimp and sprinkle with lemon pepper. Saute just until shrimp is thawed and heated through. Drain off excess liquid and set aside. On a large platter, spread lettuce; sprinkle parsley over lettuce. Next sprinkle celery over top of salad. Distribute carrots, cauliflower, basil leaves, orange pieces, cashews and cranberries. Distribute shrimp atop salad followed by shredded cheese. Drizzle poppy seed dressing over all or pass dressing at table.

Notes:

Number of servings: 4

Submitted By: sklittle4224629
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