with Grape-and-Goat Cheese Salad
Zippy honey-mustard sauce pulls double duty in this dinner, as a glaze for pan-fried shrimp and as the base for a tangy salad dressing! Plus, pops of grape combine with creamy goat cheese to pack flavour and texture into the perfect side salad for this meal. Ingredients: Shrimp • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Grapes • Honey • Almonds • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
285 g
Almonds, sliced
28 g
Red Wine Vinegar
1 tbsp
Spring Mix
113 g
Red Grapes
85 g
Goat Cheese, crumbled
0.25 cup
Honey
2 unit(s)
Dijon Mustard
0.5 tbsp
Garlic Salt
0.5 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add honey and Dijon to a medium bowl. Stir to combine.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove the pan from heat.
- Drizzle three-quarters of the honey-Dijon sauce over shrimp.
- Meanwhile, add vinegar and 1 tbsp (2 tbsp) oil to the bowl with remaining honey-Dijon mixture. Whisk to combine.
- Add spring mix and grapes. Toss to combine, then season with salt and pepper.
- Divide shrimp and salad between plates.
- Sprinkle almonds and goat cheese over salad.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season the same way the recipe instructs to season the tilapia.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Proceed with remaining instructions as written.
440
kcal
Calories
25
g
Fat
4.5
g
Saturated Fat
15
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
29
g
Protein
190
mg
Cholesterol
1390
mg
Sodium
0.2
g
Trans Fat
500
mg
Potassium
150
mg
Calcium
2
mg
Iron
with Veggies and Crispy Shallots
