Pear & Shrimp Salad with Herb Dressing

Makes 24 Servings

INGREDIENTS

  • 3/4 cup Tarragon vinegar
  • 6 Tbsp. Honey
  • 1-1/2 cups Olive oil
  • 2 Tbsp. Parsley, fresh, chopped
  • 2 Tbsp. Basil, fresh, chopped
  • 2 Tbsp. Minced garlic
  • 3 gal. Mixed salad greens
  • 3 lbs. Pacific Northwest Canned Pear Slices, drained
  • 6 lbs. Asparagus spears, cooked and cooled
  • 3 lbs. Shrimp, cooked and peeled
  • 6 cups Red bell pepper, thinly sliced
  • 6 Avocados, peeled
  • 1-1/2 cups Green onions, sliced
  • METHOD

    For dressing, combine vinegar and honey. Whisk in oil, parsley, basil and garlic. For each serving, layer plate with 2 cups greens, 1/4 cup pear slices, 4 ounces asparagus spears, 2 ounces shrimp, 1/4 cup bell peppers, 1/4 avocado, sliced, and 1 tablespoon green onions. Drizzle each with 1-2 tablespoons dressing.

    NUTRITION (Per Serving)
    Calories: 338
    Calories from Fat: 176
    Fat: 21g
    Saturated Fat: 3g
    Cholesterol: 84mg
    Sodium: 129mg
    Carbohydrate: 27g
    Dietary Fiber: 10g
    Sugar: 15g
    Protein: 15g
    Vitamin A: 144% DV
    Vitamin C: 105% DV
    Calcium: 11% DV
    Potassium: 29% DV
    Iron: 20% DV