Shrimp with Tomatoes, Fennel, and Lentils
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Serves 6–8
2 cups thinly sliced fennel
1 cup Backyard Farms Cocktail Tomatoes, cut in half
½ cup shredded carrots (1 large carrot)
½ cup sliced red onion
½ cup thinly sliced red radishes
½ cup favorite flavor vinaigrette dressing
2 cups baby greens, washed and dried
1 to 2 Backyard Farms Beefsteak Tomatoes, sliced
1 pound (24–30 count) cooked, peeled shrimp
Additional vinaigrette dressing
4 cups chicken broth (homemade or purchased)
1 cup lentils
2 tablespoons minced shallots
2 whole cloves garlic, cut in half
In a 2-quart saucepan, stir together all lentil ingredients. Bring to a boil (4 to 5 minutes).
Cover. Reduce heat to medium low and continue cooking until lentils are softened (15 to 18 minutes). Drain excess broth and remove garlic pieces. Set aside lentils.
In large mixing bowl, stir together all salad ingredients.
Place baby greens on large platter. Place sliced beefsteak tomatoes around edge of the baby greens.
Top with lentils, then mixed salad.
Top with shrimp and serve with additional vinaigrette, if desired.