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.