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Ingredients:
- 8 ounces bow tie pasta (farfalle)
- 1 pound shrimp, tail on, cooked
- 6 to 8 grape or cherry tomatoes, halved or sliced
- 2 cups baby arugula or spinach leaves
- 1/2 cup pecan halves
- salt and coarsely ground black pepper
- .
- Lemon Garlic Dressing
- 2 cloves garlic, crushed, minced
- 1/3 cup extra-virgin olive oil
- juice and zest of 1 medium to large lemon
- 2 teaspoons fresh chopped parsley or basil
Preparation:
In blender or screw-top jar, combine dressing ingredients. Drizzle dressing evenly over each salad, tossing lightly.
If desired, combine salad ingredients in one large serving bowl and toss with the dressing.
Serves 4.
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