Recipe for cooking legal seafood blue cheese salad with shrimp

Super Salad Recipes :: Copy-Cat Salads

Legal Seafood Blue Cheese Salad with Shrimp

Posted by GayleL at recipegoldmine.com 8:51:26am 5/7/03

Source: sun-sentinel.com - posted March 27 2003

Crumbled Blue Cheese Dressing
1/2 C. extra virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. fine-diced red onion
1 tsp. Dijon mustard
1 Tbsp. lemon juice
1/2 tsp. chopped garlic
Pin. kosher salt
Pin. dried green bell peppercorns, crushed
2 Tbsp. chopped parsley
1/2 C. crumbled blue cheese

Salad with Shrimp
6 Belgian endive, cleaned and cored, but leave intact
9 C. coarse-chopped frisee lettuce
6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
6 oz. (1 1/2 C.) blue cheese, cut into 1/2-in. squares
1 1/2 C. toasted walnuts
24 med. to lrg. (26 to 30 count) cooked and peeled shrimp

To toast walnuts: Preheat oven to 350 degrees F. Spread nuts in a pie pan. Bake 10 to 12 min., or until fragrant and just beginning to take on color.

To make dressing: In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese. Refrigerate at least 2 hr. and stir well before using.

To make salad: Cut endive diagonally into slices about 3/4-in. thick. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp.

Makes approximately 6 servings.

Per servings: 698 cal., 64 percent cal. from fat, 48 grams protein, 19 grams carbohydrates, 9 grams total fiber, 50 grams total fat, 11 grams saturated fat, 306 milligrams cholesterol, 931 milligrams sodium