Warm Spinach Salad with Grilled Shrimp, Almonds, and Dried Cranberries
Warm Spinach Salad with Grilled Shrimp, Almonds, and Dried Cranberries

Photo Credit

Getty Images

This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: less than 30 minutes
  • Prep: 5 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 346
  • 640mg Sodium
  • 28g Carbs
  • 6g Fiber
  • 13g Fat
  • 4g Saturated Fat
  • 16g Sugars
  • 32g Protein
  • 337mg Calcium
  • 7mg Iron
346640mg 28g6g13g16g32g4g

Ingredients:

  • Nonstick cooking spray
  • 1/4 cup red onion, sliced
  • 1 clove garlic, minced
  • 8 ounces raw shrimp, peeled and deveined
  • 1/4 cup dried cranberries
  • 3 tablespoons balsamic vinegar
  • Salt
  • Pepper
  • 2 packets of Splenda
  • 1 package baby spinach (about 10 ounces)
  • 1/4 cup sliced almonds
  • 1/4 cup feta cheese

Directions:

Directions

1. Coat a medium saucepan with nonstick spray and place over medium-high heat. Cook onion in the pan for 2 to 3 minutes; add garlic and cook for an additional 15 to 30 seconds. 2. Toss in shrimp and cook for 2 to 3 minutes or until shrimp are bright pink. Add cranberries and vinegar, and deglaze the pan by lightly scraping up the brown bits from the bottom. Stir in salt, pepper, and sweetener. 3. Place the spinach in a large bowl; pour the mixture over the leaves and toss to coat. Add almonds and feta cheese and toss. Transfer to individual plates or bowl to serve.
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