Market Street Dinner Salad

Market Street Dinner Salad

A photograph of a beautiful, mouthwatering salad on the cover of a catalog was the inspiration for this recipe.   I searched the catalog backwards and forwards to find a recipe with no avail. Thus the Market Street Salad was created after this image I still carry in my mind.  Simply stated, it is crave worthy!  I adore the combination of grapefruit, avocado and shrimp! I love assembling salads on individual salad plates, especially for dinner parties. I place the assembled salads on a rimmed baking sheet and cover the whole thing with plastic wrap and refrigerate until I am ready to serve.  I love to place the assembled salads in the center of the dinner plate.  It makes the table look so beautiful and inviting...and the salads taste amazing!

platter of favorite salad greens: romaine, butter leaf, spinach etc.

1-2 lbs. fresh cooked shrimp, or salad shrimp

2 lemons, squeezed

1-2 cucumbers, cut in half lengthwise, seeded and chopped

1-2 bell peppers, thinly sliced or chopped

2 avocados, cut into strips

2 grapefruits, sectioned and casings removed

½-1 cup blue cheese, crumbled, if desired

Rinse shrimp and pat dry with paper towel. Place in bowl and toss with lemon juice and season with salt and pepper.  Assemble lettuces in a large salad bowl or arrange on dinner or salad plates.  Add cucumber, peppers,grapefruit, avocado, shrimp and blue cheese over lettuce and drizzle with Sweet Mustard Dressing before serving.

Sweet Mustard Dressing:

1 cup sugar

1 cup apple cider vinegar

1 cup canola oil

4 teaspoons prepared mustard

2 teaspoons salt

Blend all ingredients in blender until smooth and refrigerate. Drizzle over Market Street Dinner Salad just before serving.