Looking for something tasty and light? Summer’s a great time for salad (although, any time is great for salad)! Shrimp makes it a little more unique, especially when it’s tossed in Tone’s® Southwest Chipotle Seasoning.
Servings 1
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Ingredients
516/20Shrimp
1 1/2cupsBaby Spinach
1/4cupSliced Red Onion
5Sliced Strawberries
1/4 cupBlue Diamond® Toasted Almonds
Salt
Member's Mark™ Olive Oil
Tone's Southwest Chipotle Dressing
1tspSugar
1tbspHeinz® White Vinegar
1tspTone's® Southwest Chipotle Seasoning
3tspMembers Mark™ Olive Oil
Instructions
Slice and devein the shrimp, then rinse. Heat olive oil in a skillet over medium heat. Once the oil begins to heat, place the shrimp in the skillet. Sprinkle the shrimp with salt and Tone’s Southwest Chipotle Seasoning. Continue to cook shrimp until they are tender, but not tough. Remove the shrimp from the heat.
To make the dressing, place sugar and white vinegar in a medium bowl. Stir until smooth. Stir in Tone’s Southwest Chipotle Seasoning and olive oil. Whisk until the mixture becomes slightly frothy and creamy in appearance. Set aside for now.
Place baby spinach, mixed leaves, red onion, strawberries and toasted almonds in a large bowl. Toss with the Southwest Chipotle Dressing until all ingredients are coated. Toss in the shrimp.