Autumn Salad With Warm Oregon Shrimp Vinaigrette

Name: Autumn Salad With Warm Oregon Shrimp Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula; 2 heads Belgian endive, leaves sliced into long thin slices; 3 Tbsps butter, divided; 1 teaspoon crushed chile flakes; 1 clove garlic, sliced; 1 bunch green onions, thinly sliced; 1 Juice of lemon; 1 small onion, finely diced; 1 bunch parsley, finely chopped; 1 head radicchio, shaved into thin slices; 454 grams Oregon shrimp, cooked and peeled; 4 Tbsps slivered almonds

Autumn Salad With Warm Oregon Shrimp Vinaigrette is a gluten free, primal, and pescatarian main course. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains about 29g of protein, 16g of fat, and a total of 298 calories. This recipe serves 4. If you have arugula, juice of lemon, green onions, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.