Recipes & Entertaining
Pureheart® and Shrimp Spinach Salad
Yields 5 servings
Ingredients:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup extra virgin olive oil for vinaigrette
- 2 pounds large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil for shrimp
- 5 cups baby spinach
- 4 tomatoes, cut into ¼ inch thick slices
- 1 PureHeart® Mini-Seedless Watermelon, remove rind and cut into ¼ inch thick slices
- 1 red onion, halved and thinly sliced
Directions:
1. Whisk together balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon ground pepper in a small bowl. Slowly whisk in 1/4 cup of extra virgin olive oil and set aside.
2. Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon ground pepper. Cook shrimp in skillet for 4-5 minutes or until done.
3. Divide spinach among 5 servings plates; top with the tomatoes, PureHeart® Watermelon and red onion. Top evenly with grilled shrimp and drizzle with vinaigrette.
