Monday, November 18, 2013

Spinach Salad with Shrimp and Feta Cheese



Ladies and gentlemen, we break away from my recent pumpkin obsession to bring you this lovely, spinach salad. 

I realized that greens have been all but absent from my diet since the holiday foods started hitting my kitchen. So I decided to rectify that and went straight for an old favorite that I haven't made, for whatever reason, in years.


Several years ago, when I lived in San Diego, there was an Applebee's in our local mall. And whenever the kids and I went shopping, we would have lunch there. 

They had a spinach salad with shrimp that was so amazing! I always ordered it. 

Oh I would tell myself that I needed to stop being so boring and predictable. To branch out to try a new dish. 



But then I would tell myself (yes I have conversations with myself quite often) "If it ain't broke, don't fix it"! 

Then one day I went to have my beloved salad only to see that it had been removed from their menu?

WHAT? How dare they!! Nobody consulted me in the process!!

I begrudgingly ordered another salad and pouted the whole time I ate it.

Then a few weeks later a good friend of mine told me that she was going to make me a salad that I would love as much, if not more, than my now greatly missed leafy dish. I seriously doubted it, but was willing to give it a try.



I am sooooo happy that I did! 

For a while I made this salad at least once a week. But then I moved, the recipe was put in a book, and I didn't find it again for years. 

Until last week! 

Now this tasty little baby can once again grace my table.

Hopefully Kevin won't mind having it once a week!!


Spinach Salad with Shrimp and Feta Cheese


  • 3 tablespoons grape seed oil
  • 1 pound shrimp, peeled  
  • 1/4 cup extra virgin olive oil
  • 1 shallot, finely diced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave syrup
  • 10 ounces baby spinach leaves
  • 2 to 4 ounces reduced fat feta cheese crumbles
  • Salt and pepper

Heat grape seed oil in a medium pan over medium-high heat. Saute the shrimp until opaque, approx 3 minutes. Remove from heat.

In a medium bowl, whisk together olive oil, shallot, vinegar, mustard, and agave syrup, until thick. Salt and pepper to taste. Toss the shrimp in the dressing.

Pile the baby shrimp on a plate and top with the shrimp. Drizzle with the leftover dressing and top with feta crumbles.




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