This was a dish that I can up with on a Friday night while chilling with my mom. We both wanted a salad but didn't feel like going out for dinner. So we took all the ingredients she had in the refrigerator and made a GREAT large salad that we enjoyed.
Ingredients:
1 Cup baby Spinach
2 Cups mixed salad greens
1 head of asparagus (roasted)
1 cup button mushrooms (sliced)
1/4 cup diced grape tomato
1 avocado sliced
3 tbsp wheatberry (cooked)
1-2 tbsp chopped olives
1 tsp cranberries
1 tsp sliced almonds
1tsp feta cheese
3 oz cooked shrimp(fresh or frozen)
Preheat oven to 350, and roast your asparagus for 20 minutes. Take your already cooked shrimp and thaw them under cold water till no longer frozen. Place all other ingredients in a large bowl, add your roasted asparagus, shrimp, and feta, toss together. Dress before serving.
Tips:
This is a dish that can be used with any protein and tossed with any non cream based dressing. We used my moms great lemon vinaigrette (listed below). Enjoy this all summer long, or on a night where you have no interest in going out. Pairs really well with white or red wine!!
Vinaigrette:
1-2 TBSP olive oil
1 TBSP lemon juice
pinch of garlic and pepper
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