Shrimp-Lentil-Cauliflower Fit Bowl with Bibb Lettuce and Russian Dressing

  • 1 Pound-Shrimp-peeled/deveined
  • To Brush-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 1 Head-Cauliflower-florets, roasted tender
  • 1 Cup-Lentils-cooked, rinsed, drained
  • 2 Heads-Bibb Lettuce/Red Leaf/Green Leaf-whole leaves, washed patted dry
  • 1 Cup-Red Cabbage-shaved thin
  • ½ Cup-Walnuts-salted/roasted
  • 10 Each-Whole carrots-halved longways, roasted tender
  • 1 Cup-Blue Cheese-Crumbles
  • 4 each-Soft egg-boiled 6 minutes, cooled, peeled

 

Yogurt Russian Dressing

  • ½ Cup-Plain Greek Yogurt
  • ¼ Cup-Mayonnaise
  • ¼ Cup-Ketchup
  • 1 Teaspoon-Tabasco Hot Sauce
  • ½ Teaspoon-Worcestershire Sauce
  • 3 Tablespoons-Chives-sliced thin
  • To Taste-Kosher Salt/Black Pepper

Directions

  1. Combine ingredients for dressing in a mixing bowl.
  2. Put dressing in a covered container and place in refrigerator until ready to use.
  3. Prepare all ingredients for salad and refrigerate, all can be done ahead of time.
  4. Boil lentils just long enough to be tender, but not mushy.
  5. Rinse with cold water and allow to drain over a bowl in refrigerator.
  6. Sear shrimp with oil and seasoning, cool properly.
  7. Roast cauliflower/carrot/walnuts cool properly.
  8. Boil eggs exactly 6 minutes and place in an ice bath to cool completely.
  9. Peel eggs immediately and refrigerate.
  10. Wash lettuce{s}, pat dry and refrigerate.
  11. Assemble fit bowl by stacking lettuces together and place in the back portion of the bowl, standing up.
  12. Place two carrots {four pieces} per salad against lettuces, standing up slightly.
  13. In groups around the bowl place piles of cauliflower, and an egg {two halves} per salad.’
  14. Continue around the bowl with piles of shrimp, cabbage, lentil, blue cheese and walnuts.
  15. Leave and empty space for a dollop of dressing and serve.