Leaf Explosion Salad

Iceburg lettuce will not be heard from in this tossed salad, instead we will be using a few of my favorites from the leaf family. As a matter of fact this tossed salad is nothing like the traditional house salad and it is tasty enough even my two year old devoured every bite. All of my salads are created on the fly and I use whatever I feel inspired too, and as always love is the main ingredient.

Salad Greens In The Mix

Baby Spinach Leaves
Radicchio
Romaine Hearts
Escarole

You can find these in premixed bags at your local grocery store but I suggest buying them seperately and mixing them to your family's tastes. I use more baby spinach than the other varieties in my own mix. Do not cut or tear the leaves into very small pieces leave them more wide and fluffy.

Chunky Dressing

This is the reason you want larger leaf pieces, the dressing is very chunky and will weigh down those leaves nicely.

2 small Cucumbers
1 medium Red Bell Pepper
1Medium Green Bell Pepper
1 Medium Yellow Bell Pepper
2 Jars Marinated Artichoke Hearts
1 large Avacado
1/2 bottle Creamy Italian dressing
1/4 bottle Zesty Italian dressing

You want to cut the veggies into 1/4 inch pieces, except the artichoke hearts and avacado. Cut the avacado into 1/2 inch pieces to insure they do not become mush once you mix in the dressing. Just use you fingers to seperate the pieces of the artichoke. Keep the juice that was used to marinate the artichoke it is an important ingredient to the dressing itself. Pour your italian dressings and the artichoke marinate juice over your veggies and mix it well. Let this sit for about twenty to thirty minutes in your refridgerator.

Shrimp Topping

4 pounds of small uncooked shrimp
1 large fresh lemon
1/2 cup minced garlic
1/2 cup butter
2 teaspoons of Red hot sauce
1/4 cup freeze dried red onion
1 teaspoon of lemon pepper
1/2 teaspoon of sea salt

Make sure you detail and devein your shrimp. Melt your butter and minced garlic in a large sautee pan over medium heat. Once the butter is melted completely add the hot sauce. Blend well before adding your spices. Cut a 2 inch slit across the top of your lemon and squeeze all you can onto your concotion. Add the shrimp making sure to coat each piece with the sauce you created. Cook them until they turn a nice opaque white pinkish color and the ends curl towards each other.

The presentation of the salad is your final chore. Lay the leaf mix on the bottom of a large plate. Spoon your chunky dressing over the center of the leaves. Sprinkle your shrimp over the entire salad, do not be afraid to use some of the sauce as well it will enhance the flavor. Once you have it piled nicely take your lemon and squeeze some drops across the plate for an extra splash of flavor.