It's really important to make sure that you're getting enough iron and vitamins when you're fasting. I am a super-low iron girl..which make fasting from red meat hard because I quickly become anemic. In order to not start getting headaches and passing out...I have to incorporate more iron-rich vegetables like KALE and SPINACH into my system. This salad is like MANA to my body. I hope you like it. :)
I have left-overs from last night's shrimp taco's. So what better use than to use them as a light meal? I will be using the "Shrimp Mix" from yesterday (see yesterday's recipe) as a topping over sliced toasted italian bread and making a light arugula and spinach salad on the side.
Here's What Ya Need:
Spinach * Arugula * Seedless Tangerines/Clementines (Peeled)
Tangerine Zest * Sliced Onions (optional) * Vinegar * Olive Oil
Lemon Juice (1 lemon) * Your Freshest Herb (for me, oregano today)
Italian Bread Loaf * (see yesterday for shrimp recipe and what you will need)
How To Make It:
Arugula & Spinach Salad
1. Make sure you wash your spinach and arugula very well and dry.
2. Mix both in a large salad bowl.
3. Add clementine wedges.
4. Dressing: Mix 4 tablespoons of vinegar to 8 tablespoons of oil.
Add herbs and lemon juice.
5. Mix dressing into salad. MIX WELL!
6. Add sliced onions on top.
7. Add Tangerine/Clementine zest over salad.
8. Serve! (Toasted almonds are a great thing to add on top of this salad for extra vitamins!)
Shrimp Bruschetta
1. Take sliced Italian bread and drizzle olive oil on top.
2. Take shrimp mix left-overs and place on top.
3. Place in 350 degree oven for about 5-8 minutes until toasted.
4. Serve!
It's a very SPRING dish that I'm sure you're going to enjoy!
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