Shrimp, Tomato & Asparagus Salad



  • 2 lbs. large fresh shrimp
  • 12 cups water
  • 2 pounds fresh asparagus
  • 8 cups gourmet salad greens
  • 3 large yellow tomatoes
  • 1 pint cherry tomatoes
  • 1 small red onion
  • 1 small red bell pepper
  • Feta cheese
  • Ranch dressing


    Peel shrimp and devein. Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain and rinse with cold water. Chill.

    Snap off tough ends of asparagus. Cook in boiling water for one minute. Drain, purge into ice water, drain.

    Place salad greens on a large platter. Arrange asparagus, shrimp and tomatoes. Sprinkle with onions, bell pepper and cheese.

    Serve with salad dressing.
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