Shrimp Chef Salad with Wasabi Mustard Dressing

Blueberries and beets not only offer healthful antioxidants, they provide a sweet counter-note to the tang of the wasabi dressing. Cucumber and radish offer a crisp crunch to the cool, soft and rich shrimp.

Wasabi Mustard Dressing:

2 tsp Dijon mustard

2 tsp wasabi paste

2 Tbsp unseasoned rice vinegar

1/4 cup olive oil

2 Tbsp sour cream

dash salt and pepper to taste

3 cups shredded cabbage

1-1/2 cups matchstick carrots

12 cooked peeled shrimp, cooled

1/3 cup fresh blueberries

1 dozen grape tomatoes, sliced lengthwise

1 large cooked beet, halved and cut into wedges

2 fresh ripe radishes, thinly sliced

Fresh lime wedges

Whisk together the ingredients for the dressing in a small bowl.

Distribute cabbage and carrots between 2 large plates as a bed for the salad. Assemble salad, distributing remaining ingredients evenly between the two plates. Dress lightly with wasabi mustard dressing.

Garnish with fresh lime wedges. Serves 2.

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