Watercress, Butter Lettuce & Shrimp Salad
Crisp accent salad lightly dressed with balsamic vinegar, Dijon mustard and whole mustard seed.
1 tablesppon mustard seeds
1/4 cup boiling water
Olive oil cooking spray
2 1/2 cups 1/2 inch cubes French bread
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 1/2 quarts torn lettuce leaves, rinsed and crisped
2 1/2 quarts lightly packed watercress sprigs, rinsed and cripsed
8 ounces small cooked shrimp
1. Place mustard seeds in a small bowl; pour boiling water over them. Let stand for at least 1 hour. Drain Well.
2. Spray a shallow baking pan with cooking spray. Spread bread cubes in pan; spray with cooking spray. Bake in a 350F oven until crisp and golden brown (12-15 minutes). Let cool in the pan.
3. In a small bowl, stir together mustard seeds, vinegar, mustard and oil. Arrange lettuce, watercress and shrimp in a large salad bowl; add mustard seed dressing and mix lightly until greens are coated. Top salad with croutons.
20 minutes prep time; 12-15 minutes baking time.