Spinach Salad with Strawberries and Shrimp

This is a perfect spring-like salad on a cold and rainy February day. I like the shrimp warm when topping a salad like this, it tends to melt the goat cheese just a little, and then you get the crunch of the almonds plus a little of the sweetness of the strawberries. You can also use red raspberries or raisins instead of the strawberries depending on the time of the year...both work nicely. I toss this salad with nothing more than a drizzle of olive oil, white balsamic vinegar and a hint of sea salt and fresh cracked pepper.

Ingredients:

Fresh baby spinach

Raspberries, strawberries or raisins

Goat cheese

Sliced almonds toasted

Shrimp, peeled and deveined with tail fin removed

Mrs. Dash's lemon pepper

Olive oil and white balsamic vinegar
toasted sliced almonds

Dash of sea salt

Method:

Sprinkle the lemon-pepper on the shrimp and sauté in non-stick pan. (I use only a little water to sauté the shrimp)

Toss the remaining ingredients, season with the sea salt and top with the warm shrimp and serve

And here's the nurse in me coming out...if you pair a fruit rich in vitamin C like strawberries, with a food containing iron like the spinach, the vitamin C will actually help to boost the absorption of the iron during digestion when these two foods are consumed together.

A little tidbit from your foodie friend here!!!

Have a great day!

XO