I throw together plenty of salads in any given week, the variety of toppings dependent on what I have in my fridge. Here is one that I dreamed up for lunch that happened to be abundant in the color green. The greener the better when it comes to salads, I suppose. I thought a creamy Dijon dressing would compliment this particular salad recipe nicely, so I whipped up a simple one, but feel free to use your imagination for your own dressing desires.
Inviting colors, flavors and textures creates one of my favorite salads. In cooler weather I serve the shrimp warm, directly from the steamer. Spicy seasonings pair beautifully with the pungent, multi colored citrus. Boost flavor and cut calories with this satisfying salad. The base starts with lean protein in the shrimp teamed with beets, fennel and arugula.
I promised to update you guys about my tiny container garden, for better or worse, and unfortunately I had a bit of a letdown late last week when I noticed that my Chinese broccoli had started to flower. According to my research, you are supposed to harvest before they flower, and it’s really important to get them before they go to seed.
Nutty dressings are a perfect summer salad topper. Here are tips for building your own!