Spinach Summer Salad
Posted on: January 24, 2018

Spinach Summer Salad
Serves 4 to 6

1 (10-ounce) bag spinach mix
1 cup halved red grapes
6 to 8 strawberries, hulled and sliced
½ cup chopped walnuts

This is an amazing dish before a meal or even as a meal!
Melt the butter in a medium sauté pan over low heat. Add the
garlic and salt and pepper, and cook until fragrant, about 4 minutes.
Add your shrimp and cook for about 7 minutes. Make sure
the shrimp are not completely cooked through. Add your pesto and
let the shrimp finish cooking in the pesto sauce, about 4 minutes.
Remove the pan from the heat and let the mixture cool before you
add it to your salad or the lettuce and vegetables could wilt from
the heat.
In a large serving bowl, toss your spring salad mix and romaine
hearts. Add the cheeses, then sprinkle in your mushrooms, tomatoes,
avocados, peppers, and the hard-boiled egg slices (if using).
Add your pesto shrimp and mix well. Let sit for 30 minutes in a
cooler or fridge. As you are serving this salad, add your balsamic
dressing and mix well again so all the flavors come together.
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½ cup vegetable oil
¼ cup white wine vinegar
½ cup sugar
1 tablespoon horseradish sauce
2 tablespoons sesame seeds
2 tablespoons poppy seeds

This is a fresh and delicious salad that cools you off if you’ve had a
long, hot day.
Toss all your salad ingredients together in a large bowl. In a medium
bowl, combine the dressing ingredients and whisk well. Let
the flavors come together 10 minutes, then give it another good
whisking and pour it into the salad. Toss everything to mix well,
then serve it immediately so the lettuce doesn’t get oversaturated.


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