Add heartiness to a simple spinach salad by serving herbed shrimp and tomatoes over greens.
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 pound large shrimp, peeled and deveined
1 cup heirloom grape tomatoes, halved
4 cups baby spinach leaves
1/2 cup thinly sliced radicchio
1/2 cup thinly sliced fennel bulb
1/4 cup torn mint leaves
2 ounces feta cheese, crumbled (about 1/2 cup)
How to Make It
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.
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.
I grilled the shrimp and omitted the fennel (we aren't fans) and added some slices of sweet onion. I used regular cherry tomatoes too. Super yummy. Quick and easy with minimal clean up. We served ours with dinner rolls. Will definitely make again.
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