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Arugula Salad with Sauteed Shrimp & Strawberry Vinaigrette

by Harrah's Heather Edwards


For the Salad:
Arugula -Approximately 8 oz per person
Shrimp -Approximately 6 per person
Feta Cheese- 2 oz per person
Fresh Strawberries- 3-4 berries per person
Cucumbers- 3-4 slices per person
For the vinaigrette:
2 pts strawberries- capped and sliced
2 cups Champagne Vinegar or Rice Wine Vinegar
1 cup brown sugar or 2 cups honey
1 qt Olive Oil

  1. In a heavy bottom sauce pot- mix together the strawberries, vinegar, and brown sugar. 2. Bring to a boil and then turn the heat down to simmer the sauce until reduced by half. 3. When reduced, remove from heat and in a blender or food processor- or with an immersion blender, puree the mixture then strain to remove the seeds.
  2. Rinse the blender and pour the mixture back in.
  3. With the blender running at a medium speed- incorporate the olive oil. This should thicken the sauce to a nice vinaigrette consistency.
  4. Chill the sauce overnight or if using immediately- place in a metal mixing bowl over ice and whisk till chilled.

For the salad:
  1. Saute the shrimp in olive oil with a little salt and pepper to taste.
  2. Toss the arugula in 1-2 oz of the strawberry vinaigrette.
  3. Place in the center of the plate.
  4. Top with the sliced strawberries, cucumbers, and feta cheese.
  5. Arrange the Shrimp on top of the salad.
  6. Serve immediately.

Any leftover dressing can be placed in an airtight container and refrigerated for 7-10 days.


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