Garlic Shrimp Salad
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:
Baby lettuce mix
shrimp (whatever size you choose)
crumbled feta cheese
Texas Garlic Toast
balsamic parmesan asiago dressing (Kraft anything dressing)
Sauté shrimp with a little olive oil and sprinkle shrimp with garlic powder, basil, and a little salt. Sauté about 5 minutes. Set aside to cool
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!
Quinoa? I can’t say it, let alone know what to do with it!
Quinoa Salad (my way)
Let’s be honest here, did you know how to pronounce quinoa (keen-wah) when you first stumble upon it in an article of a health magazine? I googled that name in a heartbeat. I didn’t want to be the loser pronouncing it wrong, and then have people snicker at my ignorance when I say, “Why, yes, I love quinoa.” (pronouncing it Qwin- oah) I have more dumb moments than I’d like to mention, so I do a lot of behind the scenes prep to come off looking knowledgeable and intelligent.
I first heard about quinoa a few years ago. It was (and still is) one of the most talked about foods. They call it a superfood. Honestly, I was scared of it for a long time. It looked scary to me with those little gooey balls that seemed to be sprouting hairs…. Did that sound dirty to anyone else but me? Anyway, all I could think was, “You eat that?!” I think I’ll pass, thank you very much. Then after having it drilled into my head by countless health magazines, health shows, and John Tesh… yes, John Tesh. He is quite sneaky – getting into your head with all that Intelligence For Your Life. You remember how I said I have more dumb moments than I’d like to admit? Well, John has helped me have less dumb moments (Thanks, John!). So, after hearing how quinoa seeds contain essential amino acids (like lysine) and good quantities of calcium, phosphorus, and iron – I decided to give it a try. I actually found that it was quite good (when made right).