Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette

Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette
32 servings


Ingredients Weights Measures
Mustard Vinaigrette
white wine vinegar 1 lb. 2 cups
GREY POUPON Country Dijon Mustard 4 oz. 1/2 cup
fresh dill, chopped 1 oz. 1/2 cup
shallots, minced 1 oz. 1/4 cup
prepared horseradish 2 oz. 2 Tbsp. + 2 tsp.
kosher salt - 2 tsp.
cracked black pepper - 1 tsp.
olive oil 2 lb. 1 qt.
large shrimp, peeled, deveined 8 lb. 128 each
mixed baby salad greens 8 lb. 4 gal.
yellow peppers, small dice 1 lb. 1 qt.
carrots, shredded 1 lb. 1 qt.
grape tomatoes, cut in half 2 lb. 64 each
cracked black pepper - 2 Tbsp. + 2 tsp.


MUSTARD Vinaigrette: Beat all ingredients except oil with whisk until well blended. Gradually whisk in oil. Divide mixture in half. Refrigerate half for later use.

TOSS shrimp with remaining Mustard Vinaigrette. Refrigerate 1 hour.

MEANWHILE, toss greens with peppers and carrots. Refrigerate until ready to use.

FOR each serving: Thread 4 shrimp onto bamboo skewer. Grill on medium-high heat 2 min. on each side or until shrimp turn pink.

TOSS 2 cups of the greens mixture with 1-1/2 Tbsp. of the refrigerated Mustard Vinaigrette; place in center of serving plate. Top with shrimp skewer. Arrange 4 tomato halves around edge of salad. Sprinkle with 1/4 tsp. black pepper.

Kraft Kitchens Tips

Make Ahead
Mustard Vinaigrette can be prepared ahead of time. Refrigerate up to 48 hours before whisking and using as directed.
Soak bamboo skewers in water 30 min. before using to prevent burning. Place small piece of foil over end after skewering to prevent scorching; remove before placing on salad.
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