Happy Independence Day!

Berry and Watermelon Spinach Salad

Dressing:
3 tablespoon olive oil
2 tablespoons fresh squeezed lime juice
1 teaspoon The Delicious Dietitian Thai Spice Blend

Whisk the lime juice into the olive oil until emulsified. Add the Thai Spice Blend and whisk until combined. 

Salad:
4 cups fresh baby spinach
1 cup fresh mint leaves, rough chopped plus extra for garnish
2 cups watermelon, deseeded and cut into 3/4″ chunks
1 cup blueberries
1/2 cup strawberries, sliced

Toss the spinach and mint together in a large serving bowl. A few minutes before serving, fold in the fruit and gently drizzle with the prepared dressing. Add a little bit of dressing at a time, and stop when you think you have enough–this salad is great with just a hint of dressing.

Garnish with a sprig or two of mint and serve.

Shrimp and Green Bean Salad

This delicious salad combines quick cooking shrimp with tasty green beans for a light, quick meal.  Use microwavable brown rice to cut your prep time even further!  

2 pounds peeled, medium-size raw shrimp (look for US wild caught)

Tomato Basil Vinaigrette, divided (recipe below)

1 1/2 pounds fresh green beans, trimmed (or 1 bag steam fresh green beans)

1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese

3/4 cup chopped roasted almonds 

2 cups prepared brown rice

Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.  If using fresh green beans, cook in boiling water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.  If you are using steam fresh beans, follow the package directions.  Remove shrimp from marinade, discarding marinade. Sauté shrimp on medium high heat for 2 minutes on each side or just until shrimp turn pink. Toss with green beans, Parmesan cheese, roasted almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over brown rice.

Tomato Basil Vinaigrette 

1/2 cup chopped fresh basil

1/2 cup The Delicious Dietitian Tomato Wine vinegar

4 large shallots, minced

3 garlic cloves, minced

1 teaspoon brown sugar

1 teaspoon The Delicious Dietitian Seafood Spice Blend

1 cup olive oil

Whisk together basil, vinegar, shallots, garlic, brown sugar, and spice blend until well mixed. Gradually add olive oil, whisking constantly until blended.

The Delicious Dietitian Southern Ranch Dressing

Oil and vinegar is usually the salad dressing recommended by dietitians, but sometimes a craving for, cool, creamy ranch overtakes even the best intentions.  For those times, this low fat ranch dressing is sure to please!  Much better than the store-bought stuff, fresh herbs and The Delicious Dietitian Southern All Purpose Spice blend add fantastic flavor, and the Greek yogurt adds just the right touch of creaminess.  Serve over your favorite salad or as a dip for fresh veggies.

The Delicious Dietitian Southern Ranch Dressing

¾ cup olive oil mayonnaise

¾ cup plain fat free Greek yogurt

1 tbsp. lemon juice

1 cup skim buttermilk 

1 small bunch chives

Small handful parsley

1 clove garlic, chopped

1 tsp The Delicious Dietitian Southern All Purpose Spice Blend
Freshly ground black pepper

Directions:

Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds.  Check the consistency and taste and blend in additional buttermilk as desired.  Taste and adjust seasonings as necessary.  Store in an airtight container (we like a Mason jar) in the refrigerator.