From inthekitchenwithkath.com
(Adapted from the recipe in Sunset’s Cooking for Two…or Just for You)
Serves 2 (doubles easily)
Dressing:
3 tablespoons olive oil
2 teaspoons white balsamic vinegar (or white wine vinegar)
1 teaspoon lemon juice
¼ teaspoon each dill weed and Dijon mustard
1/8 teaspoon salt
1 clove garlic, pressed
Dash pepper
½ pound small cooked shrimp
3 cups torn lettuce leaves
¼ cup (about 2 ounces) cubed Swiss cheese
½ peeled, seeded cucumber, cut in half and sliced
Avocado slices, for garnish
1. Whisk the dressing ingredients together.
2. Put the shrimp in a bowl and toss with all of the dressing. Cover and refrigerate for an hour or so.
3. Put the lettuce, cheese, and cucumber in a salad bowl; add the shrimp and toss well.
4. Serve, garnished with avocado slices.