Ingredients
1 package (6 ounces) Driscoll’s Raspberries, divided1 tablespoon Balsamic vinegar
1-1/2 teaspoons honey
1-1/4 teaspoons Dijon mustard
1/4 cup mild olive oil
Salt and pepper to taste
1/2 pound cooked whole shrimp, 41-50 count size, about 24 total shrimp
1/4 cup diced mango
2 tablespoons thinly sliced celery
1 tablespoon thinly sliced red onion
4 cups mixed baby lettuce or spring mix
2 ripe avocados, halved, pitted, sliced
Description
Fresh Raspberries Brighten This Salad With Tropical Flavors And Color. The Raspberry Dressing Is Versatile Enough For Fish, Chicken Or Mixed Greens., Recipes From GourmetSleuth
Gourmet Sleuth
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