Salads: Entree


Strawberry Arugula Spinach Salad with Grilled Shrimp


  • 2 cups baby spinach, rinsed and dried
  • 2 cups arugula, rinsed and dried
  • 2 cups strawberries, sliced (1 pint)
  • 2 ounces crumbled goat cheese
  • 3 tablespoons pecans, toasted and chopped
  • 2 small green onions, sliced
  • 1 pound shrimp, cleaned and deveined

Salad Dressing:b>

  • 2 tablespoons balsamic vinegar (or use your favorite vinegar)
  • 1 tablespoon honey mustard
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chopped basil
  • Pinch of salt and freshly ground pepper


  1. Salad dressing: Whisk the vinegar and honey together in a small bowl; slowly whisk in olive oil. Add fresh herbs and season with salt and pepper.
  2. Heat and oil grill; grill shrimp 3-4 minutes on each side until slightly charred and cooked through. Remove from heat.
  3. Combine all salad ingredients together and toss with salad dressing; divide onto four plates and arrange grilled shrimp on top. Serve and enjoy

4 servings

Nutritional Information:
per serving: 251 calories, 23 g protein, 12.5 g carbohydrate, 12.8 g fat, 4 g saturated fat, 177 mg cholesterol, 2.5 g fiber, 306 mg sodium and 45% calories from fat

© 2008 Elaine Magee

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Last Editorial Review: 4/7/2008