Monday, April 8, 2019

Prawn Salad with Enoki and Tangerine


INGREDIENTS:
1 dozen Prawns, deveined
2 Tangerines, peeled and divided
1 pack of Enoki, divided into small bunches
4 stalks Celery, cut into bite size
2 cups Baby Spinach
1 handful Hemp Seeds

DRESSING:
3 Tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1 teaspoon Balsamic Vinegar
Salt and Pepper to taste

DIRECTION:
1. Bring a small pot of water to a boil over high heat.  Add about 2 tablespoons of salt.  Add prawns and blanch until they turn orange and curl up.  Drain the prawns quickly and remove the shells.

2. In a small bowl, whisk the dressing ingredients together until well combined.

3. In a large mixing bowl, combine the salad ingredients together.  Add the dressing and gently toss to combine.  Serve immediately.



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