Makes 4 servings
1 dash cayenne pepper (optional)
1/2 teaspoon dried ground basil
1 teaspoon dijon mustard
1/4 cup Steen’s cane vinegar
1/4 cup pecan oil
1/2 cup blueberries
2 cloves garlic
Strawberry, Shrimp, Feta Salad:
3/4 pound shrimp
1/3 cup sliced red onion
2 cups strawberries, sliced
8 cup mixed salad greens
2 ounces feta cheese
1 cucumber, raw, peeled
To prepare vinaigrette, measure all ingredients into a bowl. Whisk together for approximately 1 minute to blend thoroughly. Pour into a glass jar or bottle and refrigerate until ready to use. Shake before serving.
To prepare salad, use a gas or charcoal grill (or a grill pan on the stovetop) to grill shrimp. Grill shrimp for 5 minutes, turning once, until pink and cooked through.
In a small bowl, toss onion with 1 tablespoon of vinaigrette. In another small bowl, toss strawberries with 1 tablespoon of vinaigrette.
In a large bowl, combine onion and greens with remaining vinaigrette to coat lightly; toss to mix.
Divide greens among 4 chilled salad plates. Arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with cucumber slices.
Per serving: 260 calories, 11 grams fat, 3 grams saturated fat, 301 mg sodium, 18 grams carbohydrate, 4 grams fiber, 10 grams sugar, 22 grams protein.