Introduction: Healthy Shrimp Cobb Salad
So it is the day after thanksgiving, and since I pretty much ate my body weight in turkey dinner last night, I thought I would make a perfect light yet super flavorful salad for Lunch today. I came across this salad in Cooking Light magazine and I like it because it uses Shrimp and corn instead of chicken and hard boiled eggs. Plus the dressing takes about 3 seconds to make and it really packs a flavor punch with Dijon mustard and lime juice. Sounds Delish, because it is!
Here is what you will need for 4 salads:
4 slices bacon
1 Pound Large Shrimp
1/2 teaspoon Paprika
1/4 teaspoons Salt, divided
2 1/2 Tablespoons Lime Juice
1 1/2 Tablespoons Olive Oil
3/4 Tablespoon Dijon Mustard
1 Bag Veggie Romane Salad Mix, or whatever mix you like
2 Tomatoes, chopped, or you could use cherry tomatoes
1 can Fiesta Corn ( corn with peppers added)
First, cook the bacon over Medium heat in a saute pan. Drain the bacon on paper towels and wipe the pan clean.
Then sprinkle the shrimp with paprika and half of the salt, and cook in the same pan, 2 minutes per side.
Add the corn to warm it up a little.
While the shrimp cooks, assemble the salad.
Place the lettuce on a plate; top with tomato, and 1/4 avocado.
Top with the bacon, shrimp and corn.
Toss together the dressing by whisking the olive oil, dijon mustard, lemon juice and the rest of the salt.
Pour dressing over salad and dig in!
This salad is a gem, it’s light, flavorful, and takes less than 10 minutes to whip up.
Check out this delicious recipe and more with step-by-step instructions at www.theviewfrom8600ft.com!