This is inspired from one of my Cooking Light cookbook
recipes. I wanted to take it for lunch
at work one day – so I made it the night before, but didn’t add any dressing
until the next day at lunch. It was
still very fresh and delicious – even though it had been made so long in
advance. The flavors meld together really
well and the combination of the corn, shrimp, squash and tomatoes is
fabulous. (This recipe serves two.)
Ingredients:
8 oz. medium shrimp, deveined cooked and peeled. (I use
already cooked, tail off shrimp purchased from either Trader Joes or Costco)
½ of a yellow squash, julienned
½ of a large zucchini, julienned
¾ cup heirloom cherry tomatoes, halved (If you can’t find heirloom, regular cherry tomatoes will work just
fine.)
½ cup corn kernels (you can use fresh, however I used the
steam in bag frozen corn)
2 tablespoons minced fresh cilantro (or if you prefer –
fresh basil)
Salt & Pepper to taste
Balsamic Vinegar Dressing of your choice (I used Paul
Newman’s)
Directions:
Toss everything together – except the dressing. Toss with the dressing of your choice when
ready to serve.
