Monday, March 14, 2011

Meatless Meals #1 - Spinich and Grilled Shrimp Salad

In lieu the fact that we are now celebrating the season of Lent, and that Fridays = No meat, I thought I'd share five of our favorite meatless meals with you (I'll share one recipe each day this week).

Today's recipe is Spinach and Grilled Shrimp Salad. I'll include 3 variations.

These salads are so delicious and super simple.

Here's what you'll need for the base of the salad:
  • 1 bag baby spinach (you may also use a spring mix as pictured)
  • grilled (or sauteed or broiled) shrimp (baby or jumbo) *
  • 1-2 15 oz. cans of mandarin oranges
  • fresh diced tomatoes (optional)
  • roasted red peppers
  • sliced red onions
  • toasted sliced almonds 

* Makes 3-4 large salads. Prep time will vary.

Asian Shrimp Salad:  
Add a handful of Asian noodles and serve with Asian Vinaigrette. (This also tastes GREAT with chicken!)

Fruity Shrimp Salad: 
Substitute chopped walnuts for the toasted almonds and add a handful of Craisins, a little Feta, and Raspberry Vinaigrette. Eliminate the roasted red peppers and red onions. (This also tastes GREAT with chicken!)

Bacon Shrimp Salad: 
(When we eat this on a day other than Friday we like to...) add (LOTS) of fresh chopped bacon and hot bacon vinaigrette (which you can purchase for under $5/bottle at can't be healthy but it's oh so delicious!). This  is our FAVORITE shrimp salad.

Note: Our children are still a little young to enjoy salads but they LOVE to eat several shrimp (dipped in vinaigrette or catchup) with mandarin oranges and a roll/slice of bread/rice on the side. 

* When I grill/broil/saute shrimp I like to add a splash of lemon/lime juice, a dash of garlic powder/fresh minced garlic, a little E.V.O.O., and pepper and salt to taste.

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