Recipe: Shrimp Chopped Salad with Cilantro-Mint Dressing

SHRIMP CHOPPED SALAD WITH CILANTRO-MINT DRESSING

FOR THE DRESSING:
1/4 cup olive oil
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint
1 teaspoon lemon juice
2 teaspoons lime juice
1/8 teaspoon salt
FOR THE SALAD:
1 pound cooked, cleaned shrimp, sliced into 1-inch pieces
1 small cucumber, peeled, seeded, chopped
2 medium tomatoes, chopped
1/2 cup canned garbanzo beans, drained
1/2 cup seedless green grapes, cut in half
1/2 cup drained and diced hearts of palm
1/4 cup finely chopped scallions
FOR SERVING:
1 bag spring mix salad greens (or 1 medium head romaine, washed, dried and torn into 1-inch pieces)
1/2 cup crumbled feta cheese
Two corn tortillas, cut into thin strips, fried and drained

TO MAKE THE DRESSING:
Place oil, garlic, cilantro, mint, lemon juice, lime juice and salt into bowl and whisk to combine. Cover and refrigerate until ready to use.

TO MAKE THE SALAD:
In large bowl, toss shrimp, cucumber, tomatoes, garbanzo beans, grapes, hearts of palm and scallions. Refrigerate this mix until ready to serve.

AT SERVING TIME:
Add salad greens, dressing, cheese and tortilla strips. Toss gently. Serve on individual plates.

Makes 6 appetizer or salad course servings
Source: California Table Grape Commission