Shrimp and Goat Cheese Spinach Salad
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- ¼ cup chopped pecans
- ¾ lb peeled and deveined, large raw shrimp
- ¼ cup balsamic vinaigrette, divided
- 2 tsp olive oil
- ½ (6-oz) pkg baby spinach
- 1 small Granny Smith apple, thinly sliced
- ½ cup quartered strawberries
- ⅓ cup crumbled goat cheese
Instructions
- Toast nuts in a dry skillet over medium-low heat 3 minutes or until fragrant.
- Pat shrimp dry with paper towels. Toss together shrimp and 2 Tbsp vinaigrette in a medium bowl; refrigerate 15 minutes. Remove shrimp from marinade, discarding any marinade.
- Cook shrimp in hot oil in same skillet over medium-high heat 2 to 3 minutes per side or until shrimp are done.
- Toss together spinach, apple, strawberries, shrimp, and 2 Tbsp vinaigrette in a medium bowl. Sprinkle with cheese and toasted nuts.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
462
|
462
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 29 | 29 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 655 | 655 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
