MEDITERRANEAN SHRIMP SALAD
INGREDIENTS
- 4 oz fresh small shrimp, peeled and deveined
- (60/70 count)
- ½ tsp olive oil
- 1 tbsp sliced artichoke hearts (Fresh if possible,
- but drained canned hearts will work)
- 1 tsp minced garlic
- 1 tsp sun-dried tomatoes
- ¼ tsp capers, drained and chopped
- 1 tbsp sliced domestic mushrooms
- 1 tbsp julienne onion
- ½ tsp diced black olives
- 1 cup romaine lettuce, cut in 1 inch squares
- 1 cup of mixed salad greens
DIRECTIONS
Place oil in sauté pan and add onions and garlic. Add shrimp, mushrooms and artichoke hearts and cook until lightly brown and shrimp are pink. Add capers, olives and toss lightly.
Mix with both romaine and salad greens in bowl.
BALSAMIC HONEY DRESSING
INGREDIENTS
- 1 tsp farmers market local honey
- ½ tsp balsamic vinegar
- ½ tsp minced garlic
- 1 squeeze of half a lemon
- ¼ tsp cracked black pepper
- 1 tsp apple juice
DIRECTIONS
Place garlic and honey in small bowl. Blend well. Add all other ingredients and whisk until frothy and uniform. Serve immediately while blended.
GRILLED EGGPLANT CROSTINI
INGREDIENTS
- 3 slices of round ½" thick eggplant with skin on
- ½ tsp honey
- ¼ tsp cracked black pepper
- 1 tsp chopped basil
- ¼ tsp chopped fresh oregano
- Zero fat cooking spray
DIRECTIONS
Carefully baste one side of each eggplant slice with honey. Sprinkle the pepper, basil and oregano on honey. Spray pan with zero fat cooking spray and sear eggplant on the seasoned side of each eggplant slice. Turn and remove from heat and serve with salad.
