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| September 7, 2008 | ||||||||||||||||
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Salads Spinach and Shrimp Salad (serves 4) 
For vinaigrette dressing: 1/2 c. fresh lemon juice 2 minced garlic cloves 1 tbs. Dijon mustard 1 tbs. virgin olive oil 2 tbs. chopped parsley 1 tbs. chopped oregano 1/2 tsp. crushed fennel seeds 2 tbs. water 1 tsp. salt 1/4 tsp. crushed red pepper For the salad, combine: 8 c. baby spinach leaves 2 tbs. shredded fresh basil 1 lb. medium cooked and peeled shrimp 1/3 c. grated parmesan 1/2 c. thinly sliced red onion Whisk vinaigrette together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates. Crunchy Spinach Salad 
2 to 3 c. fresh spinach leaves, washed and dried 3 celery stalks, julienned 6 scallions, trimmed and quartered 2 oz. firm goat cheese, cut into strips 1 medium avocado, sliced 4 strips cooked bacon, cooked and crumbled 1 packet Thermojetics® HPLC Roasted Soy Nuts with Cardia® Salt Dressing: 1/4 c. sunflower or light olive oil 2 tsp. fresh lemon juice 1 tsp. Dijon mustard 2 tsp. chopped fresh dill salt and pepper to taste Toss all salad ingredients. Mix dressing ingredients and pour over salad. Quick Crunchy Chicken Salad 
1 c. diced
cooked chicken 1 minced scallion 1 stalk chopped celery chopped parsley capers or chopped green olives (optional) 2 tbs. mayonnaise 1 tbs. sour cream Mix all together and top with one packet of Thermojetics® HPLC Roasted Soy Nuts with Cardia® Salt. |
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