This salad can be made as a single serving or used to fill up the most enormous bowl you have, so you can feed a crowd by adjusting the amount of your ingredients. This is the perfect summertime salad. I chose shrimp as my protein of choice, but grilled chicken would be ideal as well.
1 large head of leafy green lettuce, washed and core removed
1 to 2 tablespoons. olive oil
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 small can of mandarin oranges, drained
2 cups halved strawberries, stems removed
1/3 cup to 1/2 cup shelled pistachios, roasted and salted
Creamy poppyseed dressing (I used Kraft)
Tear the lettuce into bite-sized pieces and place in a serving bowl. Set aside.
In a large cast-iron skillet, pour in olive oil and heat over medium-high heat. Salt and pepper both sides of the shrimp. When oil begins to shimmer, add 5 to 6 shrimp to the skillet in a single layer. Let the shrimp cook 2 to 3 minutes and, using tongs, flip the shrimp and let them cook another minute or so until they are pink and opaque. Remove from skillet to a plate, and continue with the remaining shrimp. When all the shrimp are cooked, it's time to bring everything together.
Add the strawberries and oranges on top of the torn lettuce. Place the shrimp onto the salad and top with the pistachios. Drizzle with the creamy poppyseed dressing and toss just before serving.
If you don't care for pistachios, almonds are a great substitute.
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