Spinach and Strawberry Summer Salad

Spinach and Strawberry Summer Salad by Natalie Paramore_2

It’s summer time and bright, fresh salads are on the top of my list for easy meals. This is one of my quickest, easiest go-to salads. I can eat it over and over and well I do haha! Especially when it is hot outside, I like something light and simple and that definitely does NOT require turning on a stove or oven. This salad definitely hits the spot!

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Roasted Tomato, Garlic and Bacon Baby Kale Salad

Kale, kale, kale! It’s all the rage. Probably because it’s up there with broccoli and blueberries and the other super foods in terms of vitamins and nutrition.

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Kale comes in many varieties, but most are very cruciferous. Most recipes call for kale to be cooked down quite a bit. I came across Baby Kale in the grocery store, and it looked softer than curly kale, and I thought, why not make a salad with Baby Kale?!? So I did. Because we all know how much I love a big, hearty salad for dinner.

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For 2 servings, you’ll need:
2 cups fresh baby kale
1 medium Roma tomato
3 cloves of garlic
5 strips of bacon
1/2 a medium avocado
1/4 cup crumbled feta
1/4 cup chopped red onion
4 tablespoons of balsamic vinegar

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Start by placing the sliced Roma tomatoes, chopped red onion, garlic cloves and bacon strips on a baking sheet lined with foil. Bake this all together for 12-15 minutes on 365 degrees.

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Bake until the bacon is nice and crispy. I love baking bacon because its not as messy as frying it!

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Dice the tomato slices. Remove the garlic cloves from the skin. They should slide easily out after being roasted.

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In a bowl, whisk together the tomatoes, garlic and onions. Mush the garlic into small pieces.

Crumble the bacon into small pieces.

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Making a balsamic reduction is way easier than I thought! You simply start with 4x the amount of balsamic you’ll need in the end. Pour the balsamic into a small frying pan. Bring to a boil over medium high heat, stirring frequently. Do this for 8-10 minutes, or until the balsamic has reduced into a thick, syrup-y type substance. We are basically boiling all the water out… Hence reducing it down.

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To build your salad, start by plating a cup of baby kale. Top with the roasted tomatoes, garlic and onions. Add the bacon and feta crumbles. Plate some avocado slices along the side. Drizzle the balsamic reduction over the top.

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It’s that easy!

Enjoy y’all!

Shrimp-In-A-Pot Salad

Summer is a great time for salads. Tons of produce are in their prime. Plus, the sweltering heat leaves me wanting something on the lighter side. This salad could be great as a side or appetizer but I prefer it as a meal.

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Super easy summer salad!

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You’ll need:
4oz-6oz of shrimp per serving
Asparagus
Cilantro
Garlic
Butter Leaf lettuce
Mandarin or sweet navel oranges
Lemon
Kosher salt
Red pepper flakes
Olive oil
Soy sauce

Preheat oven to 350 degrees.

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Dice up asparagus into bite sized pieces. About a handful or so per serving.

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I bought fresh shrimp still in the shells. Peel the shells off but leave the tails. I think this helps hold the flavor.

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Dice up some fresh garlic. I use about a clove per serving. This is up to you based on your taste. A teaspoon of salt and pinch of red pepper per serving as well.

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Combine everything in a pot with the juice of half a lemon.

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Add a tablespoon of soy sauce and olive oil.

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Mix everything together until the shrimp and asparagus are evenly covered in sauce and seasonings.

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Put the whole pot in the oven. No lid. Bake at 350 degrees for 10min.

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Meanwhile, dice up the orange removing any seeds. Try and keep as much juice as you can. Be sure to use oranges that are sweet. Mandarin or small navel oranges work best.

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Dice up a handful of cilantro and mix it together with the orange. This will serve as a dressing and garnish. I threw in an avocado that was on its last leg. So if you have an avocado laying around, use that too!

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Now the shrimp-in-a-pot should be about done… Mmm looks delicious!

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Toss in the garnish and stir together quickly as the pot will be very hot.

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Serve over butter leaf lettuce.

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I think this is best served hot but could also be served cold.

Enjoy!