Pear & Shrimp Salad with Herb Dressing

Makes 4 Servings


  • 3 tablespoons tarragon vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon minced garlic
  • 6 cups mixed salad greens
  • 1/2 cup sliced green onions
  • 1/2 large red pepper, cut in thin strips
  • 1/2 pound cooked shrimp
  • 1 pound fresh asparagus, trimmed, cooked and chilled
  • 1 avocado, peeled and sliced
  • 1 can (15 ounces) Bartlett canned pear slices, drained

    For dressing, combine vinegar, oil and honey; whisk to blend. Stir in parsley, basil and garlic. In bowl combine the greens, onions, red pepper and 1/4 cup of the dressing; toss to mix. Divide evenly between four plates. Arrange shrimp, asparagus, avocado and pears on top of greens. Drizzle with remaining dressing.

    NUTRITION (Per Serving)
    Calories: 364
    Protein: 16g
    Carbohydrate: 29g
    Fiber: 7g
    Fat: 22g
    Cholesterol: 110mg
    Sodium: 170mg