Ingredients
4 Tbs Dijon Mustard
Juice of 1/2 lemon
4 Tbs Apple cider vinegar
2 Tbs Extra virgin olive oil
1 Tsp Sugar
1/2 med red onion chopped fine
2 clove garlic chopped fine
1 Tsp dried sweet Basil
pinch salt
pinch pepper
1 cup chopped shrimp
1/2 cup crisp bacon crumbled
1/2 head Iceberg Lettuce
8 Cerry Tomatoes halved
1 Tbp toasted Sunflower seeds
Preparation
Mix ingrediants from Dijon mustard thru a pinch of pepper and whisk together.
Mix ingrediants from 1 cup Shrimp to toasted sunflower seeds in a large salad bowl and lightly toss.
Refridgerate separately for a hour.
Pour dressing over salad and toss just before serving
