PureHeart & Grilled Shrimp Spinach Salad
Makes 5 servings
2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
¼ cup extra virgin olive oil for vinaigrette
2 pounds large shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon extra virgin olive oil for shrimp
5 cups baby spinach
4 Rosso Bruno™ Tomatoes, cut into ¼ inch thick slices
1 PureHeart® Mini-Seedless Watermelon, remove rind and cut into ¼ inch thick slices
1 red onion, halved and thinly sliced
1. Whisk together balsamic vinegar, honey, Dijon mustard, ¼ teaspoon salt and ¼ teaspoon ground pepper in a small bowl. Slowly whisk in ¼ cup of extra virgin olive oil and set aside.
2. Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon ground pepper. Grill over medium-high heat for 4-5 minutes or until done.
3. Divide spinach among 5 servings plates; top with the Rosso Bruno™ Tomatoes, PureHeart® Watermelon and red onion. Top evenly with grilled shrimp and drizzle with vinaigrette.