A simple and refreshing salad, this Risotto and Grilled Shrimp Salad with Mustard-Dill Vinaigrette, is perfect as a side or your main dish. Easy and one of those recipes where it tastes even better the next day. Enjoy!
INGREDIENTS:
> 1 cup Risotto
> 20 pieces of Shrimp
> 1 Cucumber, thinly sliced
> 1 pint Grape tomatoes, halfed
> 2 handfuls Spinach
> 2/3 cup crumbled Feta
> 3 Tablespoons Dijon Mustard
> 1/4 cup Apple Cider Vinegar
> 4 Tablespoons Dill
> 1/2 cup Olive Oil, plus additional for searing shrimp
> Salt and Pepper
DIRECTIONS:
1. Mix two cups water with one cup risotto and bring to a boil. When you see it boiling, turn heat to low, cover tightly with a lid, and let simmer 20 minutes.
2. While your risotto is simmering, mix together dijon mustard, apple cider vinegar, dill, olive oil, and salt and pepper and set aside.
3. Heat olive oil over medium heat in a shallow pan, grill shrimp on both sides.
4. When your risotto is done, fluff it with a fork and let cool completely.
5. Once risotto is cooled, mix with spinach, tomatoes, and cucumber.
6. Pour Mustard-Dill Vinaigrette and toss lightly.
7. Spoon onto plates and top with shrimp, feta and a touch of dill for garnish.
xxDiana
