|Tropical Spinach Salad|
First, I marinated a pound of shrimp with Wegman's mojo marinade overnight. I chopped up a small bunch of fresh cilantro for additional flavor and added it to the shrimp.
In order to cook evenly (and not lose any on the girll), I skewered 3 large shrimp on each bamboo skewers. I seared the shrimp on high temperature on the outdoor grill for the beautiful charred marks. Shrimp cooks quickly and only takes a couple minutes on each side.
For the tropical fruit medley, I chopped up some kiwi, star fruit (carambola) and fresh mango. The mango was on sale this week at $1.00 each. I prepackaged them in individual containers since the kiwi tends to go quicker.
I packaged all my fruits and veggies as well as bagged baby spinach and stored them in my work fridge. At lunch time, it was time to assemble my salad and I gotta admit, I was actually looking forward to this one. For some additional texture and color, I added pomegranate seeds, red bell pepper and red onion.
For the dressing, I used a light Miso Ginger vinaigrette, also by Wegman's. The delicious dressing is low in calories and also low in carbs!
|Wegman's Miso Ginger|
I had the salad for 3 straight days. Here is day 2. Day 3 looked pretty similar.
I didn't have any more tropical fruit left by the time day 4 rolled around so I made open faced shrimp sandwiches with guacamole and Pepperidge Farm Bagel Flats. They were yummy!