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Strawberry Shrimp Salad

fresh spinach
romaine lettuce, torn into pieces
grilled shrimp (or chicken)
fresh strawberries, sliced
avocado, diced
feta cheese, crumbled
candied pecans
Balsamic Vinaigrette

For each serving:
On a large dinner plate, layer spinach and romaine, shrimp, strawberries and avocado.
Sprinkle with feta cheese and candied pecans.
Drizzle with dressing.

Candied Pecans
1 Tblsp. of oil
1/2 cup pecan pieces
2 Tblsp. sugar

Heat oil in a small non-stick skillet. Add pecans and sugar. Stir and cook until sugar has melted and starts to turn golden brown. Remove from heat and slide mixture out onto a glass plate, spreading it out in a single layer to cool. Break apart after it's cooled.

Terri's notes:
~ Fabulous combination of flavors and texture.
~ You can use fresh or frozen shrimp. I buy the cooked/frozen when it's on sale. Just thaw, pat dry, brush with melted butter and grill just to heat through and get the taste of 'grilled'.


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