Apr 17, 2008

Tiny Shrimp Salad

Salads. Versatile, convenient, easy to make, with so much potential to be healthy. All kinds of salads can be made quickly, allowing for plenty of experimentation and flavor. You don't need globs of mayo or blue cheese dressing either. Basically you need the main ingredient, a source of fat, and a source of acid.

This will serve four for a lite lunch on a bed of greens, stuffed inside a whole wheat pita, with crackers, or on toasted slices of baguette. Serve along side a cup of soup. It's a great option for a picnic or potluck too.

2 6 oz. cans tiny shrimp, drained
1 heavy tsp dijon mustard
2 ribs celery, diced
1 carrot, diced
1 green onion, thinly sliced
1-2 tbsp extra virgin olive oil
couple dashes rice wine vinegar (or freshly squeezed citrus)

Here are some additional suggestions for ingredients. Remember, use what you like.
  • crushed peanuts
  • crushed red pepper flakes
  • minced fresh herbs
  • slivered almonds
  • diced apple
  • your favorite hot sauce
  • a flavored oil
  • a flavored vinegar
Combine all ingredients. Eat. Simple, huh?

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