Spinach Salad With Grilled Shrimp, Apple, Gorgonzola & Raspberry Vinaigrette

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    VIA: Elev8.com

    This Memorial Day it should be all about reflecting and relaxing.  That means you shouldn’t spend all your time in the kitchen.  Here’s a healthy and quick recipe to try over the holiday from the kitchen of Kai Chase.

    Servings: 1
    Difficulty: Easy
    Cook Time: 1-30 min

    Ingredients

  • For the salad:
  • 2 pounds organic baby spinach leaves
  • 1 basket strawberries, quartered
  • 2 Granny Smith Apples, sliced
  • Shrimp (U-15 or 16-20), grilled and butterflied
  • 1/3 cup pecans, toasted
  • 1/4 cup Gorgonzola crumbles
  • For the vinaigrette:
  • 1/3 cup raspberry wine vinegar or red wine vinegar
  • 1/2 cup grapeseed oil
  • 1 teaspoon Dijon mustard
  • 1 small basket raspberries
  • 1 tablespoon agave nectar
  • Cooking Directions

    Add the raspberries, agave, mustard and vinegar into a small food processor. Stream the oil into the machine while the machine is running.

    Run the machine until the raspberries are blended into the vinaigrette.

    Grill the butterflied shrimp and place on and around the salad.

    Toss the ingredients together and drizzle the vinaigrette across the salad.

    Check out the “How To” video.

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