Strawberry Salad With Grilled Shrimp

Learn more about the nutritional benefits of the strawberry while you cook this delicious Strawberry Salad with Grilled Shrimp.

Strawberry Salad With Grilled Shrimp

Makes 4 servings

Salad:

• 2 cups baby spinach, rinsed and dried
• 2 cups arugula, rinsed and dried
• 2 cups strawberries (about 1 pt), hulled and sliced
• 2 oz crumbled goat cheese
• 3 tbsp pecans, toasted and chopped
• 2 small green onions, sliced
• 1 lb shrimp, cleaned and deveined

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey mustard
• 1 tbsp olive oil
• 1 tbsp fresh chopped basil
• Pinch of salt and freshly ground pepper

Combine all salad ingredients (except shrimp) in a large bowl. Toss gently.

Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.

Grill the shrimp: Heat and oil an outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.

Divide salad among four plates. Arrange grilled shrimp on top.

Drizzle dressing over each and serve.