Asian Shrimp Salad

A healthy lunch, and quick and easy to boot!

Ingredients:

• 1 pound large shrimp, shelled and de-veined
• 1 Tbs. coconut oil
• 1 Tbs. Adams Reserve Asian spice rub
• roasted red pepper strips (to taste)
• 6-8 oz. baby spinach
  
• 2-3 Tbs. Canyon Foods sweet chile lime sauce

Directions:

1. Heat the coconut oil in a large pan over medium heat until hot.  Add the shrimp and Asian spice rub and cook, turning, for 3-4 minutes, or until just cooked.
2. In a salad bowl combine the spinach and roasted red pepper strips.  Add the cooked shrimp and drizzle with the sweet chile lime sauce.

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Pollo Asado Salad

In this recipe, you can use any roasted or grilled chicken you have on hand.

Ingredients
pollo asado (or any chicken you have - grilled or roasted, with seasonings)
romaine, washed and torn
small can of corn, drained
grape tomatoes
cotija cheese
corn nuts
ranch vinaigrette, or dressing of your choice (today I mixed together balsamic vinaigrette and ranch)

Directions
Spread corn on a baking sheet at bake at 350 for 10-15 minutes or until warmed and lightly brown.
Layer salad in individual large bowls: romaine, roasted corn, grape tomatoes, crumbled cotija cheese, corn nuts.  Then add dressing.

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Spinach Salad with Bacon, Boiled Eggs, and Blue Cheese

Recipe #4.  Okay, so this is not so much a recipe... you could just throw some stuff together with spinach and call it done.  But this version is yummy and we all enjoy it, so I wanted to post it here so I'll remember to make it again.  Next time with mushrooms!  Tonight we had it as a side with baked salmon and roasted carrots, but it could easily be served as a larger portion for a main dish.

Ingredients
baby spinach
boiled egg
cooked bacon, crumbled
blue cheese (on the side for picky kids)
sliced fresh mushrooms, if you have them
spinach salad dressing (I like Marzetti's), heated in microwave for 1 minute

Directions
Yeah... mix it all up and enjoy!

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