Grilled Shrimp and Mixed Greens Salad with Mustard Vinaigrette

• Mustard Vinaigrette
• 2 cups white wine vinegar
• 1/2 cup GREY POUPON Country Dijon Mustard
• 1/2 cup fresh dill, chopped
• 1/4 cup shallots, minced
• 2 Tbsp. prepared horseradish
• 2 tsp. kosher salt
• 1 tsp. cracked black pepper
• 1 qt. olive oil
• Salad
• 128 each large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 4 gal. mixed baby salad greens
• 1 qt. yellow peppers, small dice
• 1 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
• 64 each grape tomatoes, cut in half
• 2 Tbsp. cracked black pepper

1. Mustard Vinaigrette: Beat all ingredients except oil with whisk until well blended.
2. Gradually whisk in oil.
3. Divide mixture in half.
4. Refrigerate half for later use.
5. Salad: Toss shrimp with remaining Mustard Vinaigrette.
6. Refrigerate 1 hour.
7. Meanwhile, toss greens with peppers and carrots.
8. Refrigerate until ready to use.
9. For each serving: Thread 4 shrimp onto bamboo skewer.
10. Grill on medium-high heat 2 min.
11. on each side or until shrimp turn pink.
12. Toss 2 cups of the greens mixture with 1-1/2 Tbsp.
13. of the refrigerated Mustard Vinaigrette; place in center of serving plate.
14. Top with shrimp skewer.
15. Arrange 4 tomato halves around edge of salad.
16. Sprinkle with 1/4 tsp.
17. black pepper.

vinaigrette, white wine vinegar, fresh dill, shallots, horseradish, kosher salt, cracked black pepper, olive oil, salad, shrimp, mixed baby salad greens, yellow peppers, carrots, grape tomatoes, cracked black pepper

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-mixed-greens-salad-mustard-vinaigrette-114001.aspx (may not work)