So these days I’m keeping it light and simple but still trying to eat healthier, when the opportunity arises }:) I’ve come across so many things I want to eat just walking around here…lavender flowers, strawberries, rosemary leaves, huge pink chive blossoms; there is so much rain on this side of the ocean that everything grows big and green (and juicy;)

I’ve come to find out that my beloved father (Happy Father’s Day if you’re reading this!!) is on a new diet that involves a lot of green things and fewer calories, so I wanted to write some posts that could contribute to this temporary healthful regimen (-: you know, just omit/substitute the sugar, dairy, salt…) I wanted to avoid shopping so I compiled a list of things we had and made this recipe up on the spot. The soy-paprika glaze for the shrimp was a little spicy but the creamy curry dressing smoothed it over with enough crunch to call this a salad (success!) I find that it’s hard to go wrong when using such wonderfully uncomplicated ingredients as curry powder and minced garlic 🙂

Arugula, Spinach, & Bean Sprout Shrimp Salad with Curry Mustard Vinaigrette

Ingredients

(for the salad)

1 cup Arugula (they call it Ricola over here:)

1 cup spinach

1 cup bean sprouts

1 cup mixed greens (such as red leaf lettuce, watercress)

1/4 cup cucumber, thinly sliced

1/2 cup baby  tomatoes, halved

1 golden apple, cored & chopped

(for shrimp w/glaze)

12-15 medium shrimp, (tail-on) peeled & deveined

2 Tbs. soy sauce

2 tsp. smoked paprika

1 tsp. olive oil

1 Tbs. dried Basil

(for vinaigrette)

1/3 cup fat-free Greek yogurt

1 Tbs. curry powder

2 Tbs. Dijon mustard

2 Tbs. olive oil

1 Tbs. lemon juice

3 garlic cloves, minced

1 Tbs. oyster sauce

3 Tbs. fresh chives, chopped

1 Tbs. white vinegar

sea salt & cracked pepper

(1) Wash all the greens and lay out to dry. Cut the bean sprouts in half and mix all of the greens together in a bowl; cover and refrigerate. (2) Preheat the oven to 350 degrees (I will persist with the Fahrenheit;). Mix together the soy sauce, paprika, and olive oil for the glaze in a small bowl. Add the shrimp and toss to coat, letting sit for five minutes. (3) To make the vinaigrette, combine all the ingredients above from yogurt through vinegar, seasoning to taste with salt & pepper. Let chill in fridge until ready to serve. (4) When preheated, put the shrimp in the oven for 5-7 minutes until cooked through, turning once midway through and reapplying the glaze. When done, remove from oven and let stand covered for 3 minutes. (5) Mix all the chopped vegetables and fruit into the salad greens, tossing well. Distribute the salad among plates and top with warm shrimp and horizontal lines of the vinaigrette. Serve with warm/toasted bread if desired 🙂

Serves 4

So, as I meddle with all these salad combinations I take comfort in the fact that, at least I’m not on a diet! (sorry Dad;) but I am making an active effort to eat more of these colorful summer vegetables while they’re fresh and inexpensive (but no, I’m not giving up cheese!) There’s something wonderful about summer in the kitchen and now that I am in Europe it feels (and maybe this is just me) so much prettier and romantic, it’s just ahhhh…

My question: what is one of the most delicious salad vinaigrettes you’ve ever had? I’m looking for flavor, something new and interesting }:-)

6.19.11

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