Spinach Salad With Grilled Shrimp, Apple, Gorgonzola & Raspberry Vinaigrette [RECIPE]

Spinach Salad With Grilled Shrimp, Apple, Gorgonzola & Raspberry Vinaigrette

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This Memorial Day it should be all about reflecting and relaxing. That means you shouldn’t spend all your time in the kitchen. Here’s a healthy and quick recipe to try over the holiday from the kitchen of Kai Chase.

Servings: 1

Difficulty: Easy

Cook Time: 1-30 min

Ingredients

For the salad:

2 pounds organic baby spinach leaves

1 basket strawberries, quartered

2 Granny Smith Apples, sliced

Shrimp (U-15 or 16-20), grilled and butterflied

1/3 cup pecans, toasted

1/4 cup Gorgonzola crumbles

For the vinaigrette:

1/3 cup raspberry wine vinegar or red wine vinegar

1/2 cup grapeseed oil

1 teaspoon Dijon mustard

1 small basket raspberries

1 tablespoon agave nectar

Cooking Directions

Add the raspberries, agave, mustard and vinegar into a small food processor. Stream the oil into the machine while the machine is running.

Run the machine until the raspberries are blended into the vinaigrette.

Grill the butterflied shrimp and place on and around the salad.

Toss the ingredients together and drizzle the vinaigrette across the salad.

Check out the “How To” video.

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Spinach Salad With Grilled Shrimp, Apple, Gorgonzola & Raspberry Vinaigrette

Ingredients

Cooking Directions