Shrimp Salad with Pears and Toasted Pecans

Shrimp Salad with Pears and Toasted Pecans

Products Used:

Shrimp Salad with Pears and Toasted Pecans

Ingredients:

4 cups mixed greens

2 sliced Bosc pears

1/4 cup pecans

1 pound shrimp, peeled, deveined and cooked

 

Harvest Vinaigrette:

1/2 cup Harvest Blood Orange Olive Oil

1/2 cup Harvest Cranberry Pear Balsamic Vinegar

 

Directions:

Mix dressing together and set aside.

 Roast pecans at 350 degrees on a baking sheet for five minutes.  Set aside.

Arrange lettuce on four plates.  Arrange shrimp, sliced pears and pecans decoratively on top. 

Drizzle vinaigrette over top of each.

 

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