I used to hate salads until I learned how to make them my own. Make things you don’t like your way. If you like oranges, add some orange slices, if you like honey, add some honey to your dressing. Dress it up in a way that makes you comfortable. Trust me, you will fall in love with salads. Enjoy this salad as much as I did! If you do re-create any of my recipes, make sure to use the hashtag #CookingWithFafa so I can see how it turned out!
Bright And Leafy Shrimp Salad
Serves 2 or More
18 peeled shrimp (9 per serving)
2 drizzles of Nonna Pia’s Balsamic Reduction in strawberry fig
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp Mrs. Dash
2 cups mixed greens
1/2 cup chopped kale
1 mini cucumber
1/3 cup chopped purple cabbage
1/4 cup goat cheese crumble
1/4 cup salad nut mix with cranberries
1/4 cup of whole wheat dijon mustard
1/2 tbsp sesame oil
2 tbsp olive oil
1/2 tbsp lemon juice
1/2 tbsp Nonna Pia’s Balsamic Reduction in strawberry fig
n a medium bowl, add in 2 cups of mixed greens, 1/2 cup of chopped kale, 1 chopped mini cucumber, chopped purple cabbage and 1 diced orange. Sprinkle with some goat cheese and salad nut mix.
In a small bowl or mixer, add 1/4 cup dijon mustard, sesame oil, olive oil, lemon juice and Nonna Pia’s Balsamic Reduction sauce and mix all the ingredients until dressing looks creamy. Drizzle the dressing in with the salad we created and mix all the ingredients together. Divide the salad into two bowls/plates and set aside.
Heat a pan with 1 tbsp of olive oil at high to medium heat. Add the 18 peeled shrimp and sprinkle with pepper, Mrs. Dash and 2 drizzles with Nonna Pia’s Balsamic Reduction sauce. Mix and cook for about 5 mins or until shrimp turned pink. Careful not to overcook! Place the shrimp on the salads prepared (9 each) and serve!