Mixed Salad with Shrimp

Servings: 2

Ingredients

For the shrimp

• 2 cloves garlic minced

• 2 tbs white wine

• 2 tbs clam juice

• 10 each frozen shrimp, extra large

• 1 tbs lemon juice

• 1 tbs butter

For the salad

• 8 cups mixed greens

• 1/4 cup sliced almonds

• 1 each red bell pepper

• 4 tbs Girard’s champagne vinaigrette

Instructions

Prepare the shrimp

• Heat 1 tbs butter in a pan (use a pan that has a lid) oven over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.

• Add wine, clam juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; bring to boil. Turn heat down to medium and add shrimp, cover, and cook until shrimp are slightly translucent, about 2 minutes.

• (Refrigerate shrimp. Will last 3-4 days in the fridge)

Prepare the salad

• Slice the red bell pepper into strips, and place into a storage bag with a paper towel inside to absorb extra moisture. (these will last up to a week in the fridge.

• In the morning before work, toss the ingredients into your salad container: half the red peppers and shrimp into one compartment, 4 cups of salad greens and 1/8 cup (2 tablespoons) of sliced almonds into the second compartment, and 2 tbs dressing in the third compartment.

NOTES

OXO Good Grips Leakproof On-The-Go Salad Container, $15.99 on amazon.com

Nutrition

Calories: 340 kcal | Carbohydrates: 9 g