Strawberry Salad with Arugula, Spinach and Grilled Shrimp
Author: Denise Costello
Ingredients
- Salad:
- 2 cups baby spinach, rinsed and dried
- 2 cups arugula, rinsed and dried
- 2 cups strawberries (about 1 pt), hulled and sliced
- 2 oz crumbled goat cheese (optional)
- 3 tbsp Cashews, pecans or walnuts, toasted and chopped- whatever you have on hand
- 2 small green onions, sliced
- 1 lb shrimp cleaned and deveined or you can use Scallops
- Dressing:- Triple it – this is a great summer dressing to have on hand
- 2 tbsp balsamic vinegar
- 1 tbsp honey mustard
- 1 tbsp olive oil
- 1 tbsp fresh chopped basil
- Pinch of salt and freshly ground pepper
Instructions
- Combine all salad ingredients (except shrimp) in a large bowl. Toss gently.
- Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.
- Grill the shrimp: Heat and oil an outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.
- Divide salad among four plates. Arrange grilled shrimp on top.
- Drizzle dressing over each and serve.