Ingredients
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6 ounces baby spinach leaves
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2 cups romaine lettuce leaves, torn into bite-sized pieces
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6 ounces black olives, drained
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1 cup chopped celery
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1 sweet red pepper, cubed in ½ inch pieces
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8 ounces cooked and frozen baby shrimp (rinsed and drained)
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1/3 cup fresh lemon juice
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salt and pepper
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1 tablespoon Dijon mustard
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1/2 cup olive oil
Instructions
- Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
- Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
- Let stand an hour.
- Mix salad ingredients together in a bowl.
- Dress w/ vinaigrette.