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Shrimp & Baby Greens With Walnut Raspberry Dressing

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“I made this salad for a picnic potluck, It was a really big hit. I took everything along in icebox and put it together at the picnic. Easy to increase or decrease the recipe to fit the occasion, nice for a dinner party or a summer meal. I left the tails on the shrimp for looks, this makes a very pretty salad.”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 lb cooked medium-sized shrimp (I left the tails on)
  • 1 (2 ounce) bag baby greens
  • 1 cup red seedless grapes, cut in half (you can use fruit of choice)
  • 12 cup walnuts, toasted,chopped
  • Rasberry Walnut Salad Dressing
  • 3 tablespoons raspberry vinegar
  • 3 tablespoons sugar-free raspberry fruit spread
  • 3 teaspoons walnut oil
  • 12 cup canola oil

Directions

  1. Make salad dressing ahead of time; Mix all ingredients together and blend with a hand blender or put into blender and mix until emulsifed.
  2. Put into a container with lid or salad dressing bottle.
  3. In Large salad bowl add baby grens, grapes and shrimp.
  4. Toss with salad dressing and add walnuts.
  5. Enjoy.

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