A local country club has a salad on their menu that I have ordered more than anything else on their menu…it’s just so good! Mixed greens combine with crispy coconut shrimp, fresh strawberries & mandarin oranges along with heart-healthy walnuts and a raspberry vinaigrette drizzled on top makes every bite so delicious. We no longer belong to the club but I still make it at home – and it’s even better…
…a sweet ode to summer…
8 store-bought or homemade coconut shrimp
5 cups mixed salad greens
4 fresh strawberries, cleaned & sliced
4 Mandarin oranges, separated into wedges
1/4 cup dried cranberries
1/4 cup walnuts
Heat the oven to 400°F. Place coconut shrimp on a baking tray sprayed with cooking spray. Bake 3-4 minutes; turn shrimp over and bake an additional 3-4 minutes until crispy. Meanwhile combine the salad greens in a large salad bowl and add in the sliced strawberries, Mandarin orange wedges, dried cranberries & walnuts. Top with crispy coconut shrimp. Drizzle with the raspberry vinaigrette and serve immediately.
Makes 2 servings.
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