Thursday, September 17, 2009

Shrimp Salad over Spinach

I'm always looking for new ways to incorporate protein and vegetables into my diet, and a typical salad can get old after while, so for lunch tomorrow we'll be having shrimp salad over spinach leaves. I suppose you could add in some pasta and other vegetables and make this more of a shrimp pasta salad side dish, but I didn't, at least not this time around.

1 8 oz can corn
1 1/2 cups cooked peeled tiny shrimp, no tails
1 cup diced red bell pepper
1 Tbsp tablespoon finely chopped green onion, optional
4 tsp fresh lime juice
1/2 tsp hot pepper sauce
2 oz feta cheese, optional
2 tbsp mayo
salt, pepper, garlic to taste

1. Drain corn and place corn kernels in medium bowl.
2. Add shrimp, bell pepper, green onion, lime juice, and hot pepper sauce; toss to blend.
3. Mix in mayo and cheese.
4. Season salad with salt, pepper, and garlic.
2. Serve over a bed of spinach leaves.

Tweaked from Bon Appetit

1 comment:

oli said...

Looks very tasty.