A salad that sizzles with flavor.
Serves 4
Ingredients:
For vinaigrette dressing:1/2 cup fresh lemon juice
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon virgin olive oil
2 tablespoons parsley, chopped
1 tablespoon oregano, chopped
1/2 teaspoon fennel seeds, crushed
2 tablespoons water
1 teaspoon salt
1/4 teaspoon red pepper, crushed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon virgin olive oil
2 tablespoons parsley, chopped
1 tablespoon oregano, chopped
1/2 teaspoon fennel seeds, crushed
2 tablespoons water
1 teaspoon salt
1/4 teaspoon red pepper, crushed
For the salad, combine:8 cups baby-spinach leaves
2 tablespoons fresh basil, shredded
1 pound mediumshrimp, cooked and peeled
1/2 cup red onion, thinly sliced
2 tablespoons fresh basil, shredded
1 pound mediumshrimp, cooked and peeled
1/2 cup red onion, thinly sliced
Directions:
Whisk vinaigrette ingredients together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.
Whisk vinaigrette ingredients together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.
Nutritional Analysis Per Serving:
Calories: 205
Protein: 27 grams
Fat: 6 grams
Carbohydrates: 12 grams
Calories: 205
Protein: 27 grams
Fat: 6 grams
Carbohydrates: 12 grams
