- Spinach leaves
- Lemon Juice
- Red Pepper
- Shredded Parmesan Cheese
- Raspberry Vinaigrette Dressing
- Olive Oil
- Unsalted butter
1. Chop all of your veggies. I liked the combination of the veggies listed above but any of your favorite veggies can be substituted. Arrange your leaves and veggies on your plate and spinkle some lemon juice on top.
2. Heat a skillet on medium high heat with 1 tablespoon of olive oil and butter. When the butter is melted, add the shrimp and cook until pink. Pour the shrimp over the veggies on your plate.
3. Sprinkle with shredded Parmesan cheese and top off with your favorite store bought raspberry vinaigrette dressing. I like a little fresh cracked pepper on top as well.
If you are making a salad to go and plan on transferring it to a plate at work or such then there is a little trick I like to do. You build the salad upside down in a tupperware container with the salad toppings put in first and spinach leaves last. At work you flip the tupperware upside down onto the plate and wah-la, salad the right side up. This is especially good trick to do with microwave leftover lunches that you don’t want to microwave in those tupperware dishes.