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| Salads |
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| Spinach
and Shrimp Salad (serves 4) |
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Ingredients |
| For
vinaigrette dressing: |
| 1/2
c. fresh lemon juice |
| 2
minced garlic cloves |
| 1
tbs. Dijon mustard |
| 1
tbs. virgin olive oil |
| 2
tbs. chopped parsley |
| 1
tbs. chopped oregano |
| 1/2
tsp. crushed fennel seeds |
| 2
tbs. water |
| 1
tsp. salt |
| 1/4
tsp. crushed red pepper |
| For
the salad, combine: |
| 8
c. baby spinach leaves |
| 2
tbs. shredded fresh basil |
| 1
lb. medium cooked and peeled shrimp |
| 1/3
c. grated parmesan |
| 1/2
c. thinly sliced red onion |
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| Directions:
Whisk vinaigrette together and refrigerate
until chilled. Toss salad with vinaigrette and serve on
chilled plates. |
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| Crunchy
Spinach Salad |
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Ingredients |
| 2
to 3 c. fresh spinach leaves, washed and dried |
| 3
celery stalks, julienned |
| 6
scallions, trimmed and quartered |
| 2
oz. firm goat cheese, cut into strips |
| 1
medium avocado, sliced |
| 4
strips cooked bacon, cooked and crumbled |
| 1
packet Thermojetics®
High-Protein, Low-Carb Roasted Soy Nuts with Cardia®
Salt |
| Dressing: |
| 1/4
c. sunflower or light olive oil |
| 2
tsp. fresh lemon juice |
| 1
tsp. Dijon mustard |
| 2
tsp. chopped fresh dill |
| salt
and pepper to taste
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| Directions:
Toss all salad ingredients. Mix dressing
ingredients and pour over salad.
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| Quick
Crunchy Chicken Salad |
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Ingredients |
| 1
c. diced cooked chicken |
| 1
minced scallion |
| 1
stalk chopped celery |
| chopped
parsley |
| capers
or chopped green olives (optional) |
| 2
tbs. mayonnaise |
| 1
tbs. sour cream |
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| Directions:
Mix all together and top with one
packet of Thermojetics® High-Protein, Low-Carb Roasted Soy
Nuts with Cardia® Salt
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