Shrimp - Vegetable Salad with Tarragon/Chili Dressing For Two

• 2 cups mixed salad greens
• 12 cup cauliflower floret, small
• 12 cup broccoli floret, small
• 12 cup jicama, peeled,cut into 1/2 inch cubes
• 6 radishes, sliced
• 14 cup English cucumber, diced
• 1 large tomatoes, seeded and diced
• 12 cup sweet red peppers or 12 cup green pepper, chopped
• 1 stalk celery, chopped
• 12 cup mushroom, cleaned and thinly sliced
• 34 cup small shrimp, cooked,cleaned (use fresh or frozen not canned)
• 12 cup 2% fat cottage cheese
• 1 tablespoon tarragon vinegar (to taste)
• 2 chili peppers, seeded and deveined
• 2 teaspoons sugar
• salt & pepper (to taste)

1. ---Forthe Dressing---.
2. Put all the dressings ingredients into a blender or food processor and blend until it is very smooth, there may be tiny bits of chili peppers but that's fine.
3. Adjust flavor- When you start to make the dressing don't put in all the chili nor vinegar; add as you go along.
4. ---Forthe Salad---.
5. Put out two dinner plates and arrange the lettuce on the plates.
6. Combine& toss remaining ingredients, except the shrimp.
7. Divide the salad between the two plates, place shrimp on top; season to taste.
8. Serve salad dressing on the side- there will likely be some left over.

mixed salad greens, cauliflower floret, broccoli floret, jicama, radishes, cucumber, tomatoes, sweet red peppers, celery, mushroom, shrimp, cottage cheese, tarragon vinegar, chili peppers, sugar, salt

Taken from www.food.com/recipe/shrimp-vegetable-salad-with-tarragon-chili-dressing-for-two-36892 (may not work)