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Ingredients
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8 medium-large raw shrimp, peeled and deveined
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Ginger Sesame Vinaigrette (recipe below)
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1 (12 ounce) package DOLE® Very Veggie™
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10 cherry tomatoes, cut in half
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2 medium mushrooms, thinly sliced
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2 green onions, diagonally sliced
Directions
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Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
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Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
Ginger Sesame Vinaigrette
Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.