avec croûtons maison
Ingrédients : Crevette • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Maïs facile à décongeler (maïs, vinaigre modifié) • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Concombre • Vinaigrette ranch (huile de canola et/ou de soya, babeurre (lait partiellement écrémé, sel, culture bactérienne), vinaigre blanc, eau, sucre, sel, jaune d'oeuf congelé, épices, polysorbate 60, gomme xanthane, arôme naturel, glutamate monosodique, acide lactique , benzoate de sodium, lactate de calcium, EDTA de calcium disodique ) (œuf, lait) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium).
Allergens
Utensils
Tags
Crevettes
285 g
Petit pain ciabatta
1 unit(s)
Mini concombres
1 unit(s)
Mélange printanier
113 g
Maïs en grains
113 g
Vinaigrette ranch
2 tbsp
Vinaigre de vin blanc
1 tbsp
Poivre au citron
6 g
Poivre
0.125 tsp
Huile
7 tsp
Sel
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Cut cucumber into 1/2-inch rounds.
- Cut ciabatta into 1/2-inch cubes.
- To an unlined baking sheet, add ciabatta and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
- Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.
- When croutons are done, transfer to a plate to cool slightly.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
- Remove from heat, then transfer corn to a plate to cool.
- Meanwhile, to a large bowl, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired.)
- Add cucumber, then toss to coat. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
- Heat the same pan (from step 3) over medium.
- When hot, add 1 tsp (2 tsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.
- To the large bowl with marinated cucumbers, add spring mix and croutons. Toss to combine.
- Divide salad between plates. Top with shrimp and charred corn.
- Drizzle ranch dressing over top.
480
kcal
Calories
23
g
Fat
3.5
g
Saturated Fat
41
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
26
g
Protein
185
mg
Cholesterol
1660
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
125
mg
Calcium
3
mg
Iron
