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guests
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Ingredients
- 3 cups cups lite canned pear halves 12 halves drained, reserve juice 1/2 water
- 2 tablespoons peeled and sliced ginger
- 1 teaspoon minced garlic
- 3 pounds medium peeled and deveined shrimp
- 3 quarts arugula greens
- 1 1/2 quarts can hearts of palm drained, cut into 1/2-in. pieces
- 6 cups large avocados skinned, pitted, sliced 3halved grape tomatoes, halved
- 1 1/2 cups Cilantro Yogurt Dressing recipe follows
- 3/4 cup toasted almond slivers
Cilantro Yogurt Dressing (Makes 2 cups)
- 1 cup canned pear halves packed in light syrup, reserve syrup
- 1 1/2 cups plain non-fat Greek-style yogurt
- 1/2 cup fresh cilantro minced
- 3 tablespoons fresh lime juice
- 1 tablespoons fresh ginger grated
- 2 teaspoons lime zest
- 1 teaspoon garlic minced
- 1 teaspoon Black pepper ground
- kosher salt
Ingredients
Cilantro Yogurt Dressing (Makes 2 cups)
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Instructions
- Place 1-1/2 cups of Pear juice and 1/2 cup water into a stainless pot along with ginger slices and garlic; bring to a simmer.
- Add shrimp and simmer 1 minute until shrimp just starts to turn pink.
- Remove pot from heat and cool to room temperature.
- Cover and refrigerate below 40°F. until ready to use as directed.
To Serve:
- For each serving, stack 1 cup greens on chilled luncheon plate and top with: 1/2 cup hearts of palm; 1/2 avocado sliced; 1/4 cup tomato halves; 1 pear half, sliced ; 4 oz. chilled, drained poached shrimp; 3 tablespoons Cilantro Yogurt Dressing (recipe below); and 1 tablespoon slivered almonds.
Cilantro Yogurt Dressing
- Heat 3/4 cup pear syrup in a small stainless pan and reduce to 1/4 cup.
- Cool to room temperature.
- In a stainless bowl, whisk together all remaining ingredients including 1 cup minced pears along with reduced pear syrup until well mixed. Cover.
- Refrigerate below 40°F at least 2 hours before using as directed.
