March 28, 2012

Shrimp Wedge Salad with Homemade Buttermilk Dressing


Ingredients:
1 small to medium head iceberg lettuce, quartered
1 1/2 lb medium shrimp, steamed
1 lb campari tomatoes, halved
4 hard-boiled eggs, sliced
4 slices thick cut bacon, cooked and crumbled
1/4 red onion, thinly sliced


for the dressing:
1 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon minced parsley
2 teaspoons minced chives
1 1/2 teaspoons minced dill
1 teaspoon dehydrated minced onion
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon onion powder
salt
freshly ground black pepper

Directions:
Whisk together all of the dressing ingredients. Refrigerate 1 hour to overnight.  Arrange the wedges on four plates. Top with remaining salad ingredients. Drizzle with dressing.


Serves: 4
My thoughts:
While dining at a local restaurant, I spied a lobster wedge salad on the menu. I ended up ordering something else so I am not sure how it tasted but I took note and thought I'd make my own version at home. I thought shrimp would be a good swap for the lobster because 1. it is cheaper and 2. it is easier prep-wise. In fact, I steamed and peeled the shrimp, hard-boiled the eggs and cooked the bacon the night before I served this so dinner prep was super fast the night we actually ate this salad. And what a salad it was! Crisp, fresh and light. Exactly what I was in the mood for. I loved the dressing, it was sort of like a more assertive, grown-up version of ranch.

3 comments:

  1. I was thinking earlier today that I really need to make my own buttermilk dressing! Homemade versions always taste so much better! Great timing! :)

    ReplyDelete
  2. Ummmmm, I want to eat the screen. That is all.

    ReplyDelete
  3. How refreshing! Looks rather healthy too :)

    ReplyDelete

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