Login to Save Like

Ingredients

• 2 tablespoons  dried tomato pieces (not oil-packed)
• 1/4 cup  balsamic vinegar
• 2 tablespoons  olive oil
• 1 tablespoon  snipped fresh basil
• 2 teaspoons  Dijon-style mustard
• 2 cloves  garlic, minced
• 1/4 teaspoon  sugar
• 1/8 teaspoon  pepper
• 12 ounces  fresh or frozen peeled and deveined shrimp
• 4 cups  water
• 1 clove  garlic
• 8 ounces  asparagus, cut into 2-inch lengths
• 6 cups  torn mixed salad greens
• 2 medium  pears, thinly sliced

Description

Make This Low-calorie Shrimp And Mixed Vegetable Salad Recipe To Refrigerate And Serve For A Busy Weeknight Or Weekend Meal.

Recipe.com