Hi, loves! Hope everyone is having a lovely Sunday! Here in Los Angeles it’s been a picture perfect weekend. Summer is calling and as the days are warming up I tend to want more salads and fresh fruit. During the winter months I am a sucker for soups and homemade mac & cheese. Mmmmm….but I am definitely paying for those choices now! Thank God one piece bathing suits are on trend this season, so I can hide my little tummy and break out my bikini later in the season once I’ve eaten enough salad to trim down!
I have always enjoyed finding new ways to make a salad go from “eh” to “amazing!” And although this technically isn’t a recipe I still hope you enjoy my spin on an otherwise hum drum salad! The end result is a delicious salad with a kick. The dressing I use has a spicy and sweet flavor. I feel it brings all the ingredients together nicely.
What you need:Spinach leaves Baby lettuce mix shrimp (whatever size you choose) crumbled feta cheese cucumber grape tomatoes kalamata olives avocado jalapeno slices Texas Garlic Toast balsamic parmesan asiago dressing (Kraft anything dressing)
While you are sautéing your shrimp put garlic toast into preheated oven (set at 425). I use garlic toast as croutons. Hubby and I tend to enjoy the texture and flavor better than a box or bag of store bought croutons. Bake these until crunchy – about 7 minutes (oven times may very). Once baked pull out of oven and set aside to cool. (I use one piece of toast on my salad, and my hubby prefers two).
Prepare salad with remaining ingredients (add or take away as you want). Top with shrimp, salad dressing, and cut up garlic toast. Enjoy!