Shrimp, Tomato, and Bocconcini Salad
Shrimp, Tomato, and Bocconcini Salad
Open in full-screen mode

Shrimp, Tomato, and Bocconcini Salad

Preparation
20 MIN
Cooking
5 MIN
Makes
6 to 8 servings
Choix sain
Share

Ingredients

Preparation

  1. In a pot of salted boiling water, blanch the peas for about 2 minutes or until al dente. Cool them in ice water and drain.
  2. In a salad bowl or other large bowl, combine all the ingredients. Season with salt and pepper.

Note

Add the chervil at the last moment if the salad has to stand.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum