Dijon Shrimp Salad Lettuce Wraps Food

EASY SHRIMP AND DIJON VINNAIGRETTE SALAD

Steps:

• In a large bowl whisk together red wine vinegar , Dijon mustard and Splenda.
• Then continue to whisk while adding olive oil until dressing is thoroughly mixed.
• Add lettuce and vegetables of your choice. Toss to coat.
• Top with cooked shrimp and you're ready to eat.

SHRIMP SALAD WITH DIJON DRESSING

Steps:

• Heat the vegetable oil in a skillet over low heat. Add the garlic, ginger, and shrimp and cook for 4-5 minutes. Set aside.
• Add the Dijon mustard, olive oil, lemon juice, fresh oregano and some salt to a small bowl. Mix them.
• Add the lettuce and arugula to a medium-sized bowl and mix them together with the red onion, avocado, cherry tomatoes, shrimp and Dijon mustard mixture.

FILET MIGNON WITH HONEY-DIJON VINAIGRETTE, LAVENDER FINE HERB GOAT CHEESE AND BUTTER LETTUCE

Steps:

• For the filet mignon: Remove the filet from the refrigerator 30 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling.
• For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.
• For the vinaigrette: Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified.
• Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface.
• Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing
• Fill the lettuce leaves with a few thin slices of the filet, a small dollop of the goat cheese and a drizzle of the vinaigrette.

LETTUCE SHRIMP WRAPS

Steps:

• Clean lettuce and peel off leaves to use as "cups." Set aside.
• Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.
• Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.
• Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.

LETTUCE SALAD WITH FRUIT RECIPE

Steps:

• Wash lettuce and spin dry.
• Cut fruit in bite size pieces.
• Combine dressing ingredients.
• Pour over lettuce and fruit and toss well.

SHRIMP SALAD LETTUCE WRAPS

Steps:

• Cut the shrimp into smaller pieces and put them in a bowl. Add the mayo, dijon mustard, lemon juice, chives, fresh dill, minced celery, Old Bay seasoning, garlic and hot sauce. Stir until combined.
• Place the shrimp salad in the fridge for about an hour. Once ready to serve separate the lettuce leaves and put some of the shrimp salad into each lettuce wrap.

L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)

Steps:

• Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.