Caribbean Shrimp Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Tender shrimp and creamy avocado are highlighted here with a crunchy combination of lettuce and cabbage. Hearts of palm and a zingy vinaigrette add a delightful finishing touch.

Ingredients

Mustard Vinaigrette:
4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
2 tbsp. lime juice
2 tsp. fresh thyme
2 tbsp. shallots, chopped
3⁄4 cup vegetable oil
Salt and pepper

2 small napa cabbages, thinly sliced
1 head romaine lettuce, thinly sliced
1 16-oz. can hearts of palm, drained and thinly sliced
2 red peppers, julienned
8 strips apple-smoked bacon, cooked and crumbled
1 lb. shrimp, poached and peeled
1 cup Mustard Vinaigrette
2 avocados, thinly sliced
Salt and pepper
Italian parsley, for garnish
 

Steps

1. Whisk together vinaigrette ingredients; set aside.

2. In a large bowl, combine cabbage and lettuces. Add hearts of palm, red peppers, bacon, and shrimp and mix well.

3. Add Mustard Vinaigrette and toss until combined.

4. Top each salad with avocado slices, sprinkle with salt and pepper, and garnish with parsley.
 

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources