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.

Ingredients
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

Directions
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.