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Mizuna Salad with Louisiana Shrimp & Egg


1 cup Mizuna

1 cup Spinach

1 cup Mustard Greens, rough chopped

6 carrots, cut in half lengthwise

10 pieces of small/medium sized shrimp, peeled and deveined

3 cloves of garlic, minced

½ cup Herb Vinaigrette

2 soft poached eggs, peeled

2 tablespoons oil

Salt and Pepper



  1. Put equal parts of spinach, mizuna and kale into 2 bowls.
  2. Heat a medium sized pan over medium heat.
  3. Add oil, add shrimp, add carrots. Season with salt and pepper.
  4. Add garlic. Cook until shrimp are done.
  5. Remove from heat and add Herb Vinaigrette.
  6. Toss shrimp and carrots with dressing.
  7. Place shrimp and carrots on top of salad greens. Place egg on top.
  8. Spoon on vinaigrette.