1 bag of baby spinach
1 head of romaine lettuce
2 – 3 packages of frozen shrimp tempura (12 shrimp)
1 bag of candied Pecans
1 cucumber (diced)
1 small can Mandarin oranges (chilled)
Begin by making the Balsamic Vignette. The recipe can be found by clicking the link above.
Wash and destem the spinach before placing it on 6 salad plates. Wash and coarsely chop 1 romaine lettuce heart. Place lettuce on spinach. Peel and deseed one large cucumber. Dice the cucumber and place on the salads. Sprinkle on some chopped candied pecans.
Fry the shrimp tempura. Cut it into thirds discarding the tail. Evenly distribute the shrimp on top of the 6 salads. Garnish with cold mandarin orange segments.
Serve with Mandarin Balsamic Vignette on the side.
Beer: Sam Adams Oktoberfest
The Drunken Chef (Russ)