Sauteed Shrimp and Bacon Garden Salad

• 3 ounces shrimp, deveined and shelled
• 3 cups romaine lettuce, shredded
• 12 cup red onion, diced
• 18 cup chickpeas, rinsed
• 1 ounce Canadian bacon, lean,diced
• 13 cup mandarin orange, canned
• 18 cup kidney bean, rinsed
• 1 teaspoon olive oil
• 1 tablespoon cider vinegar
• 12 teaspoon ginger, grated
• 12 teaspoon of fresh mint, chopped
• 14 cup chicken stock

1. Heat 1/3 tsp oil in a non-stick saute pan on medium-high setting.
2. Add shrimp, bacon, 1 tsp cider vinegar and 1/4 tsp ginger to pan and saute for 4 minutes.
3. Remove from heat.
4. Add remaining oil, mint, ginger, cider vinegar and chicken stock to a small bowl and mix thoroughly with a whisk to prepare salad dressing.
5. Combine lettuce, mandarin oranges, onion, kidney beans and chickpeas in a salad bowl.
6. Add previously prepared shrimp and bacon.
7. Pour on dressing and toss well.

shrimp, romaine lettuce, red onion, chickpeas, bacon, mandarin orange, kidney bean, olive oil, cider vinegar, ginger, mint, chicken

Taken from www.food.com/recipe/sauteed-shrimp-and-bacon-garden-salad-37870 (may not work)