Spinach and Shrimp Salad

A salad that sizzles with flavor

(serves 4)

Ingredients:

For vinaigrette dressing

• 1/2 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon virgin olive oil
• 2 tablespoons parsley, chopped
• 1 tablespoon oregano, chopped
• 1/2 teaspoon fennel seeds, crushed
• 2 tablespoons water
• 1 teaspoon salt
• 1/4 teaspoon red pepper, crushed

For the salad, combine

• 8 cups baby-spinach leaves
• 2 tablespoons fresh basil, shredded
• 1 pound mediumshrimp, cooked and peeled
• 1/2 cup red onion, thinly sliced

Directions:

Whisk vinaigrette ingredients together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.

Nutritional Analysis Per Serving:

• Calories: 205
• Protein: 27 grams
• Fat: 6 grams
• Carbohydrates: 12 grams