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Mizuna & Watercress Salad
with Bay Shrimp

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Serves 2

1,100 mg Omega-3s per Serving

INGREDIENTS

• 3 tsp. of white balsamic vinegar
• 2 tsp. of Carlson Cod Liver Oil, lemon flavor
• 2 1/2 Tbsp. of extra virgin olive oil
• 1/2 bunch of mizuna lettuce, washed and torn into pieces
• 1/2 bunch of watercress, washed and torn into pieces
• 2 Tbsp. of large, salted capers; or 1 ½ Tbsp. tiny, salted capers, rinsed, soaked in water, and drained
• 8 Castelvetrano olives, pitted
• 2 tsp. of sliced preserved lemon
• 1/2 cup of bay shrimp
• Salt and pepper to taste

DIRECTIONS

1. For dressing, whisk together vinegar, olive oil, and Carlson Cod Liver Oil, lemon flavor.
2. Season with salt and pepper.
3. Place lettuce in a salad bowl, and toss it with some dressing.
4. Add capers, olives and lemon, and gently combine.
5. Arrange salad on plates.
6. Dress bay shrimp with the remainder of dressing, and arrange on top of salad.

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