Manchego Chopped Salad with Shrimp

Ingredients

• 1 cup canned garbanzo beans, drained

• 1 cup diced red or yellow bell pepper

• 1 cup diced celery

• 2 cups diced tomatoes

• 2 cups peeled and diced cucumber

• 1/4 cup chopped scallions

• 1/2 cup sliced green olives

• 1/2 cup diced artichoke hearts

• 3/4 lb cooked, diced shrimp

• 1/2 cup French Vinaigrette

• 4 Tbsp shaved Manchego cheese

• French Vinaigrette Dressing

• 2 tablespoons minced garlic

• 1/2 cup champagne or white wine vinegar

• 1/4 cup Dijon mustard

• 3 tablespoons water

• 2 tablespoons low sodium tamari sauce

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons canola oil

• 2 tablespoons extra virgin olive oil

Put garlic in a strainer and submerge in a small pan of boiling water for 5 seconds, or until garlic turns white. Place garlic, champagne vinegar, mustard, water, soy sauce, and black pepper in a blender and blend until smooth. Slowly drizzle in the oils while blender is running until well mixed.

Instructions

1. In a large bowl, place all diced vegetables and shrimp. Add dressing and toss until well combined.

2. Divide salad among 4 salad plates. Top each serving with 1 tablespoon shaved Manchego cheese.