Asian Shrimp Salad
1 lb. medium to large shrimp, peeled and deveined
1 cup long grain rice, cooked and cooled to room temperature (1/4 cup cooked rice per serving)
2 cups honeydew melon, cut into large chucks or balls
1 cup candied pecans
1 cup rice noodles
¼ cup spring onions, chopped
8 cups mixed salad greens
5 Tablespoons NC honey
3 Tablespoon Dijon mustard
2 Tablespoons rice wine vinegar
Grill shrimp turning after 2-3 minutes Shrimp will be pink on both sides. Place ½ cup rice in center of 4 plates. Arrange other salad ingredients around the rice. Place grilled shrimp on the rice. Whisk together dressing ingredients and drizzle on the salad.
Lisa’s notes: This salad can also be made with fried shrimp and cantaloupe.