Shrimp and Ribeye Salad with Vinaigrette

This was a lovely Sunday meal.  It was packed with such wonderful flavors and I adore all the fresh vegetables.   Some we grew ourselves.  I love using our own fresh veggies and herbs. 

  • 1 ribeye steak
  • 1/2 pound shrimp deveined and tail off.
  • salt & pepper to season steak
  • 1 head of romaine, chopped
  • 1/2 cup chopped summer squash
  • 1/2 cup chopped Zucchini
  • 1 cup of fresh green peas
  • 1 pint of cherry tomatoes, halved
  • ½ cup of raw walnuts or pecans
  • 4 oz. of crumbled goat cheese or cheese of your choice.
Balsamic Vinaigrette:
  • 2 tablespoons of dijon mustard {gluten-free}
  • 1 garlic clove, minced
  • 1 teaspoon of dry basil
  • ¼ cup of balsamic vinegar
  • ½ cup of olive oil
  • salt & pepper to taste
  1. Heat grill to medium high heat.
  2. Season ribeye with salt and pepper on both sides.
  3. Place ribeye on grill and cook each side for 5-6 minutes.
  4. Remove from grill and let sit, do not cut until you are ready to assemble salad.
  5. Sautee the shrimp in a bit of lemon Juice and a bit of Old Bay Seasoning
  6. Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
  7. Next, bring a small pot of water to a boil.
  8. Add fresh green peas to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called “blanching”}
  9. To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine,  cherry tomatoes, fresh green peas, walnuts or pecans, crumbled goat cheese, shrimp and chopped ribeye.
  10. Serve with homemade balsamic vinaigrette.

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