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Grilled Shrimp and Grape Salad

1 Bottle Marzetti's Simply Dressed Champagne Dressing

Cooking Spray

16oz bag Rouses peeled & deveined shrimp

2 tbsp. chopped walnuts

1 cup shelled edamame

4 cups washed arugula, baby spinach or mixed greens

1 cup seedless green grapes, halved

1 cup seedless red or black grapes, halved

1 large yellow bell pepper, thinly sliced

1/4 cup fresh tarragon, chopped (or 1 tsp dried)

2 tbsp. Rouses Feta cheese

1/4 cup sliced green onions

 

Spray grill or griddle with cooking spray. Preheat grill to medium high. Grill shrimp 2-3 minutes per side with grill cover closed.

Preheat oven to 350 degrees. Spread walnut pieces on a rimmed baking sheet. Bake walnuts for 5-8 minutes. Stir every 2 minutes until just toasted.

Combine endamame and 3 tbsp. water in a bowl; cover with plastic wrap. Steam edamame in microwave on high 3 minutes. Let stand 2 minutes; drain.

Place shrimp, greens, grapes, edamame, yellow pepper and tarragon in a large bowl. Drizzle with Marzetti's dressing. Toss gently to coat. Garnish salad with Rouses Feta cheese, walnuts and green onions.

 

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