Shrimp Salad with Sun-Dried Tomato Vinaigrette - American Institute for Cancer Research
Celebrate spring with a fresh, entrée-worthy salad. This one features protein-rich shrimp, colorful corn and cherry tomatoes and a zesty sun-dried tomato vinaigrette.
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Ingredients
- 1/2 cup frozen corn (no-salt added)
- 1/2 cup cherry tomatoes, sliced in half
- 1 Tbsp. extra-virgin olive oil, divided
- 8 oz. shrimp, thawed, tails trimmed
- 1 head romaine lettuce
- 1/2 medium avocado, pit removed
- 2 Tbsp. red wine vinegar
- 1 1/2 tsp. prepared mustard
- 1 Tbsp. chopped sun-dried tomato
- 1 clove garlic, roughly chopped
- 1/4 cup extra-virgin olive oil
- salt
- freshly ground black pepper
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