When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.
You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.
Remember to gather your ingredients.
Chop your vegetables to the size and shape of your liking.
Saute your Shrimp about six minutes. Cook until a light pink.
Arrange your vegetables. Place your shrimp in the center. Enjoy!
Rainbow Shrimp Salad
Albert Moyer, Jr. 