Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

Add heartiness to a simple spinach salad by serving herbed shrimp and tomatoes over greens.

Adam Hickman
Recipe by Cooking Light June 2015

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Credit: Alison Miksch; Styling: Claire Spollen

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1 cup spinach mixture, 5 shrimp, and 2 tablespoons feta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

212 calories; fat 11.4g; saturated fat 3.3g; mono fat 6.2g; poly fat 0.9g; protein 19g; carbohydrates 8g; fiber 2g; cholesterol 156mg; iron 2mg; sodium 616mg; calcium 173mg.
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