Asiago Kale Salad with Peppered Shrimp and Sun-dried Tomatoes

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Asiago Kale Salad with Peppered Shrimp and Sun-dried Tomatoes

This warm, filling asiago kale salad is perfect for Fall.

Prep Time5

Cook Time5

Total Time10

Course: Satisfying Salads

Cuisine: Healthy, Salad

Keyword: kale

Servings:

Calories: 395kcal

Author: Stephanie Gerber

Cost: $15

Equipment

Fry pan
Two bowls

Ingredients

1 Taylor Farms Asiago Kale Chopped Kit
1 lb raw shrimp
1 cup sun-dried tomatoes
⅓ cup kalamata olive halves
½ tablespoon oil
½ tablespoon salt
½ tablespoon pepper

Instructions

In a small bowl, combine the shrimp, salt, and pepper. Place a sauté pan over medium high heat. Add oil and shrimp. Sauté for 2-3 minutes.
Open the salad kit and remove the dressing and topping packages. Add the kale salad mix, sun dried tomatoes, and olives into the sauté pan and cook for another 2 minutes, stirring frequently. Reduce heat to low and mix in the lemon vinaigrette from the salad kit.
Place mixture into a serving dish and top with croutons and Asiago cheese.

Notes

Toppings are the secret to non-boring salads. Don’t be afraid to add different flavors and textures to your greens. I love some crunch so I add croutons to just about anything. Taylor Farms salad kits always have satisfyingly crunchy ingredients like crispy wontons for Asian flavors and tortilla strips if it’s a Southwest salad.

And if shrimp isn’t your favorite protein, you can easily substitute chicken or a vegetarian option like chickpeas.

Nutrition