This elegant salad layers blanched shrimp with roasted golden beets, steamed green beans, cherry tomatoes, and a mix of romaine and radicchio. A creamy champagne vinaigrette, made from Dijon mustard, maple syrup, toasted sesame, and shallots, adds a tangy drizzle to finish.
Nutritional facts
Protein
25g
Carbs
20g
Calories
450kcal
Fat
32g
Ingredients
Canola and Olive Oil Blend, Romaine Lettuce, Golden Beetroots, Cherry Tomato, Shrimp, Dijon Mustard, Kosher Salt, Green Beans, Shallot, Grapeseed Oil, Toasted Sesame Seeds, Radicchio, Champagne Vinegar, Maple Syrup
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
