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Salads

 

 
Spinach and Shrimp Salad (serves 4)

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
Directions:

Whisk vinaigrette together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.

 

 
Crunchy Spinach Salad

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

 

Directions:

Toss all salad ingredients. Mix dressing ingredients and pour over salad.

 

 

 
Quick Crunchy Chicken Salad

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
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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