3
-------
2-1/2
2-1/2
3
2-1/2
2-1/2
1-1/2
1/2
15
-------
3
3
1/2
2
-------
|
oz
---
oz
oz
oz
oz
oz
oz
---
T
T
t
---
|
Watercress
-- Salad
Green Beans
Shrimp
Onion, red
Bell Pepper
Pineapple Chunks
Cheese (1)
Habanero (2)
Mint Leaves
-- Dressing
Sherry Vinegar
Olive Oil ExtV
Salt
Thyme Sprig
--------------
|
Make - (30 min)
- Float wash SPINACH and use your salad spinner to remove excess
water.
- Tear Spinach into pieces roughly 1 inch by 2 inches. Include
some of the larger stems cut to 1-1/2 inches. Bag in plastic and set
aside - it will go in last.
- ----- As you cut them, mix all Salad items in a mixing bowl, but
NOT including Watercress.
- Cut GREEN BEANS diagonally about 1-1/2 inches long. Pour into
boiling Water until just tender. Scoop out, drain and cool.
- Cut SHRIMP (if very large) in half (crosswise or lengthwise).
Smaller shrimp can be left whole. Pour into boiling water used for the
beans, just until opaque and the color changes. Drain and cool.
- Quarter ONION lengthwise, then slice thin crosswise. Separate
all the layers.
- Core BELL PEPPER and cut in half crosswise. Slice very thin
lengthwise, making strips 1-1/2 to 2 inches.
- Stem and core HABANERO. Cut in half lengthwise and slice the
amount wanted crosswise as thin as you can, then cut slices into very
fine pieces.
- Cut CHEESE into sticks about 1-1/2 inches long and a about 1/8
by 1/4 inches on the sides.
- Pull MINT LEAVES from stems. Leave whole unless very large, then
cut in half.
- Strip THYME LEAVES from stems. Discard stems.
- Mix all Dressing items In a small jar.
Serving
- When ready to serve: Shake up Dressing well and pour over
the salad. Tumble to coat everything.
- Add Watercress and tumble to coat with Dressing. Oil in the
Dressing will fairly quickly wilt the greens in any salad.
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