Cilantro Lime Vinaigrette
3 cloves garlic, minced
¼ c. minced cilantro
2 T. Dijon mustard
Juice & zest of one lime
¼ c. white wine vinegar
1 t. salt
½ t. pepper
2/3 c. corn oil
For the vinaigrette, combine the garlic, cilantro, mustard, lime juice and zest, vinegar, salt and pepper in a bowl and mix well. Add the corn oil in a fine stream, whisking constantly until well mixed. Chill until serving time.
Salad
8 ounces uncooked farfalle or bow tie pasta
1 T. olive oil
2 T. minced fresh parsley
2 T. minced fresh cilantro
2 T. minced scallions
½ c. julienned carrot
1 c. julienned red bell pepper
1 c. julienned green bell pepper
1 basket cherry tomatoes, cut into halves
1-10 oz. package fresh spinach, torn
1 pound (or more) peeled, cooked shrimp
For the salad, cook the pasta al dente using the package directions. Rinse under cold water and drain well. Toss with the olive oil in a large bowl. Add the parsley, cilantro, scallions, carrot, bell peppers, tomatoes, spinach and shrimp to the pasta and mix gently. Add the vinaigrette an toss gently. Correct the seasoning, if required. Serves 6 to 8.
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