A Large Salad Bowl
Salad Tongs
Measuring Cups & Spoons
A Whisk
Salad Plates
1/4 Cup Persian Lime Infused Olive Oil
2 Tbsp Sicilian Lemon White Balsamic
1/2 Tsp Sea Salt
Shakes of Hot Sauce
2 (6-Ounce) Packs Organic Arugula
6 Ounces Cooked Baby Shrimp
1) To a large salad bowl, add the Persian Lime Infused Olive Oil, Sicilian Lemon White Balsamic, sea salt and shakes of hot sauce; whisk to combine.
2) Add the arugula to the bowl and toss it gently with the dressing. Distribute the salad between six salad plates. Top each salad with one ounce of cooked baby shrimp.
3) Serve and enjoy!
Baby mixed greens or spinach can replace the the arugula for a change of pace.
• 182 Calories
• 19 Grams Protein
• 3 Grams Total Carbohydrates
• 2 Grams Sugar
• 1 Grams Fiber
• 10 Grams Total Fat
• 2 Grams Saturated Fat
• 0 Grams Trans Fat
• 166 mg Cholesterol
• 83% RDA Vitamin K
• 48% RDA Selenium
• 30% RDA Vitamin A
• 21% RDA Vitamin B12
• 20% RDA Iron
• 17% RDA Vitamin C
• 14% RDA Folate
• 14% RDA Vitamin E
• 14% RDA Magnesium
• 15% RDA Phosphorus
• 12% RDA Niacin
• 12% RDA Calcium
• 11% RDA Manganese
• 11% RDA Zinc
• 10% RDA Copper
• 10% RDA Potassium
• Glycemic load: 1
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
