This week is hectic because of activities with the kids (it's VBS week at church), but I want to share what I made to take to work for lunch today, it was phenomenal!
Grilled Shrimp Spinach Salad
5-6 jumbo shrimp, grilled with garlic and pepper, refrigerated (leftovers from dinner!)
1.5 cups triple washed organic spinach leaves
1/8 cup crumbled feta cheese
2 Tbsp dry roasted sunflower seed kernels
1/4 cup mandarin oranges
Dressing: 2 Tbsp EVOO Italian dressing
This salad was fast to make and was a fantastic gourmet lunch on the go! The recipe is for one person, so if making for a group, be sure to multiply.