spring VEGGIE and HERB salad with grilled SHRIMP

spring VEGGIE and HERB salad with grilled SHRIMP

As part of my 'be healthy' month, I thought I'd share with you a salad that can be served as an appetizer when entertaining OR as a main meal during the week.  This recipe is easy, full of flavor and something a little different than a 'typical romaine salad'.  At less than 250 calories a serving (recipe serves 4), low fat, gluten free, and low carb to boot - you can even go back for seconds!  

spring VEGGIE and HERB salad with grilled SHRIMP ingredients

  1. 1 pound large, uncooked shrimp (you can use frozen - about 24 shrimp)
  2. 3 cups chopped romaine
  3. 1 cup baby arugula
  4. 1/2 cup parsley
  5. 1/2 cup basil
  6. 1 cup asparagus 
  7. 1 cup radishes
  8. 1 small bell pepper
  9. 1/4 tsp salt
  10. 1/4 tsp pepper
  11. 1/4 tsp onion powder
  12. 2 tbsp olive oil
  13. 1 tbsp lemon juice
  14. 1 tbsp red wine vinegar
  15. 1 tbsp balsamic vinegar

spring VEGGIE and HERB salad with grilled SHRIMP steps

  1. prep shrimp by defrosting under cold water or simply clean them if fresh; put onto skewers and let them sit on a cloth to absorb moisture; add some salt and pepper to taste (optional) and grill a couple minutes per side
  2. chop your greens, herbs, asparagus, radishes, and bell pepper; place in bowl
  3. mix your dressing by adding the salt, pepper, onion powder, olive oil, lemon juice and both vinegars; pour over salad and toss
  4. add grilled shrimp and serve 
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