Waldorf shrimp and spinach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Nonfat buttermilk |
| 2 | tablespoons | Walnut oil |
| 1 | Lemon; juice and zest of | |
| 1 | Salt and pepper to taste | |
| 10 | ounces | Spinach leaves; cleaned |
| ¾ | pounds | Medium shrimp; poached |
| ½ | Red onion; diced | |
| 3 | Fennel ribs; thinly sliced | |
| 1 | Granny smith apple; peel/dice | |
| ¼ | pounds | Smoked turkey breast; diced |
| ⅓ | cup | Walnut pieces |
| ¼ | cup | Parsley; chopped |
Directions
Whisk nonfat buttermilk and walnut oil, the juice and finely grated zest of 1 lemon, salt and pepper to taste. Toss with cleaned spinach leaves, poached and clean medium shrimps; half of a diced red onion; thinly sliced fennel ribs; Granny Smith apple; peeled, seeded and diced, diced smoked turkey breast, walnut pieces and flat parsley leaves. Serves 4 Posted to TNT - Prodigy's Recipe Exchange Newsletter by ConnieJo <clonnie@...> on Dec 23, 1997