Shrimp and Spring Mix Salad with Persian Lime Vinaigrette

A shrimp prawn on a bed of spring mix salad with quartered hard-boiled eggs and a half of a cherry tomato on a white surface.

Spring mix and shrimp with a citrus vinaigrette…light, fresh, and delicious!

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Ingredients:

4 C. spring mix salad greens
1 medium tomato, large dice
½ C. thin sliced red onion
1 or 2 C. cooked baby shrimp
Optional: 1 hard boiled egg coarsely chopped.

For the Vinaigrette:

1/3 C. The Olive Tap's Premium White Balsamic Vinegar
1 T. Dijon mustard
Pinch of salt and pepper to taste
2/3 C. The Olive Tap's Persian Lime Olive Oil

Directions:

In a bowl, whisk the vinegar, salt, pepper and Dijon mustard completely. Slowly add the Persian Lime Olive Oil whisking constantly until completely incorporated. Refrigerate for up to 5 days.

Arrange the greens on a serving plate, and add the tomato and onion. Place a scoop of shrimp on top of the salad, and garnish with the hardboiled egg. Chill until ready to serve.

When ready to serve: If necessary, shake or whisk the vinaigrette and pour 2 or 3 tablespoons over the shrimp and salad. Serve immediately.