Manchego Chopped Salad with Shrimp

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
355
protein 
28 g
sodium 
707 mg
carbohydrates 
28 g
fat 
15 g
fiber  
7 g
cholesterol 
144 mg
Servings 
4
Ingredients 

1 cup canned garbanzo beans, drained
1 cup diced red or yellow bell pepper
1 cup diced celery
2 cups diced tomatoes
2 cups peeled and diced cucumber
¼ cup chopped scallions
½ cup sliced green olives
½ cup diced artichoke hearts
¾ lb cooked, diced shrimp
½ cup French Vinaigrette
4 Tbsp shaved Manchego cheese

French Vinaigrette Dressing:

2 tablespoons minced garlic
1/2 cup champagne or white wine vinegar
1/4 cup Dijon mustard
3 tablespoons water
2 tablespoons low sodium tamari sauce
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 tablespoons extra virgin olive oil

Put garlic in a strainer and submerge in a small pan of boiling water for 5 seconds, or until garlic turns white. Place garlic, champagne vinegar, mustard, water, soy sauce, and black pepper in a blender and blend until smooth. Slowly drizzle in the oils while blender is running until well mixed.

Instructions 
  1. In a large bowl, place all diced vegetables and shrimp. Add dressing and toss until well combined. 
  2. Divide salad among 4 salad plates. Top each serving with 1 tablespoon shaved Manchego cheese.
French Vinaigrette Dressing: 2 tablespoons minced garlic 1/2 cup champagne or white wine vinegar 1/4 cup Dijon mustard 3 tablespoons water 2 tablespoons low sodium tamari sauce 1/4 teaspoon freshly ground black pepper 2 tablespoons canola oil 2 tablespoons extra virgin olive oil Put garlic in a strainer and submerge in a small pan of boiling water for 5 seconds, or until garlic turns white. Place garlic, champagne vinegar, mustard, water, soy sauce, and black pepper in a blender and blend until smooth. Slowly drizzle in the oils while blender is running until well mixed.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.