Here's the recipe for Shrimp and Broccoli Salad with Honey Mustard Dressing:
Ingredients:
For the salad:
1 lb. large shrimp, peeled and deveined
3 cups broccoli florets
1 cup cherry tomatoes, halved
1/2 cup red onion, sliced
1/4 cup chopped walnuts
Salt and pepper to taste
For the dressing:
1/4 cup Dijon mustard
1/4 cup honey
2 tbsp. apple cider vinegar
1/2 cup olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F.
Place the shrimp and broccoli on a baking sheet and season with salt and pepper to taste.
Roast for 10-12 minutes or until the shrimp are pink and cooked through and the broccoli is tender.
In a large bowl, combine the roasted shrimp and broccoli with the cherry tomatoes and red onion.
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Divide the salad into individual bowls or plates.
Sprinkle chopped walnuts over the top of each salad.
Serve immediately.
Serving size:
This recipe makes approximately 4 servings, with each serving being about 4-5 ounces of shrimp and 1-1.5 cups of salad mixture. However, the exact serving size may vary depending on individual preferences and appetites. Adjust the recipe quantities as needed to suit your specific needs.
