Photo: Alison Miksch; Styling: Claire Spollen
Add heartiness to a simple spinach salad by serving herbed shrimp and tomatoes over greens.
Serves 4 (serving size: about 1 cup spinach mixture, 5 shrimp, and 2 tablespoons feta)
1. Combine first 7 ingredients in a mini food processor; process until finely chopped. Combine 1 1/2 tablespoons parsley mixture and shrimp in a medium bowl; toss to coat. Combine remaining parsley mixture and tomatoes in a large bowl; toss to coat. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add shrimp to pan; grill 3 minutes. Turn shrimp over; cook 1 minute or until done.
2. Add spinach, radicchio, fennel, and mint to tomato mixture; toss to coat. Arrange spinach mixture on a platter. Arrange shrimp on top of spinach mixture; sprinkle with feta.