Sunday, May 06, 2012

Townhouse Wedge Salad

2 heads of baby iceberg lettuce, cut in half
1/2 cup of bacon lardons
28 baby shrimp
4 slices of red onions
1 corn off the cob
2 tablespoons of cranberries
16 pieces of marcona almonds
3 cherry tomatoes cut in half
1 teaspoon olive oil
Russian dressing (recipe below)

Place 2 tablespoons of dressing on bottom of plate to hold wedge in place.

Place 1/2 of an iceberg on top of dressing.

Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes, almonds, cranberries and season with salt and pepper to taste, dress on top of lettuce.

Sautee shrimp on medium heat for 2 minutes until cooked through and add bacon lardons until warm, place warm on top of wedge

Serves 4

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