September Healthy Recipe:
Strawberry, Arugula and Spinach Salad with Grilled Shrimp
Add this tasty twist to your grilled shrimp with sweet fruit and healthy greens.
2 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups strawberries, sliced (1 pint)
2 ozs crumbled goat cheese
3 Tbsp pecans, toasted and chopped
2 small green onions, sliced
1 pound shrimp, cleaned and deveined
2 Tbsp balsamic vinegar (or use your favorite vinegar)
1 Tbsp honey mustard
1 Tbsp olive oil
1 Tbsp fresh chopped basil
Pinch of salt and freshly ground pepper
Salad Dressing - Whisk the vinegar and honey mustard together in a small bowl. Slowly whisk in olive oil. Add fresh herbs and season with salt and pepper. Heat and oil grill.
Grill shrimp 3-4 minutes on each side until slightly charred and cooked through. Remove from heat.
Combine all salad ingredients together and toss with salad dressing. Divide onto four plates and arrange grilled shrimp on top. Serve and enjoy.
Yield: 4 servings
Calories: 251 - Fat: 12.8 g
Carbohydrate: 12.5 g - Protein: 23 g
Sodium: 306 mg - Fiber: 2.5 g
Cholesterol: 177 mg