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Shrimp-and-Goat Cheese Spinach Salad
Ingredients
- ¼ cup chopped pecans
- ½ (2-lb) pkg frozen medium size raw shrimp, thawed
- ¾ cup balsamic vinaigrette, divided
- 1 (5-oz) pkg baby spinach
- 1 cup strawberries, sliced
- ½ (5-oz) pkg crumbled goat cheese
Instructions
- Toast nuts in a small skillet over medium-low heat 3 minutes or until fragrant.
- Peel and devein shrimp; pat dry with paper towels.
- Preheat grill or grill pan to medium-high heat. Pour 6 Tbsp vinaigrette in a large bowl; add shrimp. Chill 15 minutes, stirring occasionally. Drain shrimp, discarding marinade.
- Grill shrimp, covered, 2 minutes per side or until pink.
- Combine spinach, strawberries, and nuts in a large bowl. Add shrimp and ¼ cup vinaigrette; toss. Sprinkle with cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
424
|
0
|
424
|
| Fat (g) | 32 | 32 | |
| Sat. Fat (g) | 7 | 7 | |
| Protein (g) | 26 | 26 | |
| Carb (g) | 8 | 8 | |
| Fiber (g) | 3 | 3 | |
| T. Sugs (g) | 5 | 5 | |
| A. Sugs (g) | 0 | 0 |
