FSH Shrimp Broccoli and Cauliflower Salad

Shrimp, 16 oz (remove)
Grapeseed Oil, 2 tbsp
Shallots, 3 tbsp chopped (approx. 2-3)
Broccoli, fresh, 1 cup, florets chopped
Cauliflower, raw, 1 cup
Carrots, 2 medium cut in thin strips
Snow peas fresh 1/4 cup
Green Peppers (bell peppers), 1/2 cup, chopped
Spinach, fresh, 1 1/2 cup
Olive Oil, 1 tbsp
balsamic vinegar, 1 tablespoon

In a large non-stick skillet heat 1 Tbsp of Grapeseed oil over medium high heat. Add chopped shallots and shrimp. Stir fry for 3 minutes. Remove mixture from skillet and return skillet to stovetop.

In skilled, add remaining grapeseed oil, broccoli, cauliflower and stir fry for 3 minutes. Cover and cook over medium heat for 1-2 minutes until crisp tender. Add bell pepper, stir 1-2 minutes longer.

Mix shrimp with homemade Italian Salad dressing: 1 Ttsp each of Sage, Oregano and Thyme mixed with olive oil and balsamic vinegar. Add cooked vegetables and then spinach, mixing well.

Serve over cooked rice or pasta (not calculated).

Number of Servings: 4

Recipe submitted by SparkPeople user LABYRINTH.