SHRIMP COBB SALAD

SHRIMP COBB SALAD

  • 2 eggs
  • 6 slices bacon
  • 4 oz. cheddar cheese, cut into 1/2-inch pieces
  • 1 lb. cooked, peeled, deveined large shrimp
  • 2 avocado, pitted, peeled, cut into 1-inch pieces
  • 2 tomatoes, cut into wedges or diced
  • 6 cups mixed salad greens
  • ripe mango, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup hazelnuts, toasted chopped, or sliced almonds, optional
  • 1/2 cup Raspberry Vinaigrette dressing (see below)

For vinaigrette

  • 1 1/2 cups fresh raspberries, divided
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.

 

In pot over high heat, combine eggs with enough water to cover by 1-inch. Bring to boil. Cover. Remove from heat, let stand 15 minutes. Drain.

Cover eggs with cold water. When cool enough peel and cut into wedges.

In a large skillet sprayed with cooking spray, cook bacon on medium-high heat until crisp. Drain on paper towels. Break bacon into 1-inch pieces.

Combine greens, mango, avocado shrimp, and tomatoes and onion in a large bowl. Pour the dressing on top and gently toss to coat. Top with cheese, bacon, eggs. Top with the remaining raspberries and sprinkle with nuts, if using.

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