February 25, 2011

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.


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


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!

1 comment:

  1. One of my Facebook friends commented...

    "Barb, I made this for dinner tonight...it was fabulous! Rave reviews from the meat-and-potatoes-husband, too. Served it with butternut squash soup. I never tried white balsamic before, definitely two thumbs up. I like to make my own salad dressing because I don't like the list of unpronouncable ingredients on the bottled stuff! I love your food blog, and looking forward to trying more recipes...yum!"


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