This is a no-cook, 15-minute, summer supper perfect for a Labor Day weekend picnic or any night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful salad.
To make this meal fast with a homemade touch, I doctor up a reduced-fat bottled vinaigrette with added chopped onion and tarragon. You can find fresh, chopped or diced onion in the produce section of the market.
For a quick side dish, sprinkle slices of whole grain baguette with grated Parmesan cheese to make crisp crostini.
Helpful Hints:
_ Any type of bread can be used for the crostini.
_ Any type of salad greens can be used.
_ Using a glass bowl makes salad a visual treat.
Countdown:
_ Make dressing.
_ Make salad.
_ Make crostini.
Shopping List:
To buy: 1 small container diced/chopped onion, 1 bottle dried tarragon, } pound cooked, medium-size peeled shrimp, 1 bag washed, ready-to-eat mixed baby greens, 1 cucumber, 1 package frozen corn kernels or 2 ears fresh corn, 1 medium tomato, 1 whole grain French baguette and 1 piece Parmesan cheese.
Staples: reduced-fat oil and vinegar dressing, olive oil spray, salt and black peppercorns.
