Triple A Salad (Arugula, Apple & Almonds)

Serves 4 as appetizer and 2 as entree

Ingredients

For the Vinaigrette

  • 2 tbsp grapefruit juice
  • 3 tbsp champagne vinegar
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • ½ cup olive oil
  • salt & pepper to taste

For the Shrimp

  • 8-10 jumbo shrimp, peeled & deveined
  • 1 tbsp olive oil

For the Salad

  • 5 cups arugula & a handful of your favorite greens
  • ½ apple, cut into matchsticks
  • salt & pepper
  • 4 slices cooked, crumbled bacon
  • handful of chopped almonds

How-to

Make Vinaigrette

1. Combine all ingredients in a mason jar and shake until combined

2. Set aside (dressing will last about 2 weeks in the refrigerator in airtight container)

Sear Shrimp

1. Heat olive oil on medium-high

2. Sear shrimp 1-2 minutes per side, or until they turn pink in color

Assemble Salad

1. Rinse greens thoroughly and dry with a salad spinner or paper towels

2. Spoon desired amount of vinaigrette over greens and toss until lightly coated

3. Add apples, bacon, and top with almonds and shrimp