'Shrimp' Salad with 'Buttermilk' and Tarragon Vinaigrette

Try the vegan shrimp from Vegetarian Plus for this main dish salad!

Ahead of time, you'll need to thaw 20 ounces (2 packages) of the vegan shrimp, whether in the fridge for about 12 hours, or in the microwave on the 'fish' setting.

Next, make 1 cup vegan buttermilk; place 1 tablespoon lemon juice in a measuring cup, and fill with plain soy milk (such as Silk) to equal 1 cup; let stand for 5 minutes to clabber (sour) the mixture.

Pour 1/4 cup of the 'buttermilk' into a shallow bowl or zip-top plastic bag; set the rest aside for now. Add 2 tablespoons minced Anaheim chile (a mild, green chile), 1 tablespoon chopped tarragon, 1 teaspoon grated lime rind, 1 tablespoon fresh-squeezed lime juice, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1 minced garlic clove. Add the thawed 'shrimp'. Cover and refrigerate for 2 hours; stir the mixture occasionally, if in a bowl, or turn the zip-top bag over a few times, if in a bag.

To make the dressing, pour 1/3 cup of the prepared 'buttermilk' into a small bowl - you can discard the remainder, or save for another use. Add 2 tablespoons tarragon vinegar, 4 teaspoons finely chopped shallots, 1 teaspoon minced tarragon, 1 teaspoon Dijon mustard, 1/8 tsp. raw sugar, and 1/2 tsp. grated lime rind; stir with a whisk to combine, and chill until ready to use.

After 2 hours, discard the marinade. Transfer the 'shrimp' to a grill pan coated with cooking spray over medium-high heat; grill for 2-3 minutes on each side, until thoroughly heated.

To put together the salad, separate the leaves from 1 head of lettuce - the original recipe called for Bibb, but I used Boston lettuce, which is a very similar variety of butterhead; either works just fine.

Arrange the lettuce leaves on a serving platter, along with 12 romaine lettuce leaves. Cut 2 tomatoes into wedges. Arrange the tomato wedges and the grilled 'shrimp' over the lettuce, then drizzle with the vinaigrette.

You'll have 4 salad servings of about 2 cups salad and 5 ounces 'shrimp' (about 8 or 9 pieces). Each serving is 250 calories.

Cost:
Anaheim chile $0.32
fresh tarragon $2.49
lime $0.50
romaine lettuce $3.99