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Shrimp and pine nut salad
4 servings10 min
Iceberg salad - 150 gr, Shrimp - 200 gr, Cherry tomatoes - 200 gr, Canned corn - 150 gr, Onions - 0.5 pcs., Pine nuts - 50 gr, Salt - to taste, Black ground pepper - to taste, Greens - to taste, Vegetable oil - 5 tbsp., Lemons - 0.5 pcs.
How to make a salad with shrimp and pine nuts? Prepare all the products that are listed in the recipe. I had shrimp pickled in oil, garlic and herbs, but you can take ordinary ones. Instead of an iceberg, it is permissible to use any leaf salad. Romano, arugula, frisse, corn, lettuce or lollo ross are great. 
Rinse the leaf salad under running water and dry thoroughly with paper wipes. There should be no excess moisture on the leaflets, this is very important. Cut the iceberg into thick strips or cubes as you like. Send the first layer to a wide plate. 
Rinse the tomatoes, dry and cut into two to four parts. If you have very small cherries, then some of them can be left whole. For lettuce, you can use regular tomatoes cut into wedges or cubes. Send the tomatoes to the leaf salad. 
Lightly fry the pine nuts in a dry, preheated pan. Then cool them down. 
Drain the juice from the corn. Place the grains on top of the tomatoes. 
Peel the onions and cut into thin feathers. For vegetable salads, red or white salad onions are ideal. Shallots can be used. Boil the shrimp until tender, peel from the shell, remove the ponytails and heads, then cool. Send the onions and shrimp to a salad bowl. 
Top with pine nuts. 
Salt the salad to taste, pepper and drizzle with lemon juice as desired. Sprinkle over the herbs, chopped finely. I used parsley and dill. Pour vegetable or olive oil over it. Salad is ready, serve!
Before eating, mix all the components in the salad bowl. 